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FEEDING  AND  MANAGEMENT 

OF   DAIRY  CATTLE 
FOR    OFFICIAL     PRODUCTION 


^ 


FEEDING   AND   MANAGEMENT 

OF  DAIRY  CATTLE 
FOR   OFFICIAL    PRODUCTION 


BY 

MORRIS  H.  ROBERTS,  Jr. 


WITH  AN  INTRODUCTION 

BY 

ALFRED  J.   LOTKA,  M.A.,   D.Sc. 


LONGMANS,  GREEN  AND  CO. 

FOURTH  AVENUE  &  30th  STREET,  NEW  YORK 

39   PATERNOSTER   ROW,    LONDON 

BOMBAY,  CALCUTTA,  AND  MADRAS 

1920 


.nOo 


C  O  P  YR  I  G  H  T  ,  _£9J^ 
BY    LONGMANS,    GREEN    AND    CO, 


THE>PLIMPTON-PKESS 
NOBWOODIIASS-U'8-A 


-  UBHARY 

N.  C.  State  College 


INTRODUCTION 

FIRST-HAND  information,  the  result  of  practi- 
cal experience  gathered  on  one  of  the  most  suc- 
cessful and  best  equipped  dairy  farms  of  this  coun- 
try —  this  is  what  the  author  here  lays  before  the 
public. 

Mr.  Morris  H.  Roberts,  Jr.,  is  not  a  writer  of 
books.  He  is  a  practical  farmer,  trained  at  the  New 
Jersey  State  College  of  Agriculture,  since  the  estab- 
lishment, several  years  ago,  of  the  present  herd,  he 
has  been  manager  of  the  large  estate  of  Brook- 
wood  Farms  ( Barry ville,  N.  Y.),  owned  by  Mr.  Wil- 
liam Ross  Proctor.  At  the  request  of  the  publishers 
and  in  response  to  numerous  inquiries  from  dairy- 
men throughout  the  country  he  has  taken  the  pen  in 
hand  in  order  to  place  at  the  disposal  of  the  general 
public  his  valuable  knowledge  and  experience  in  the 
breeding  and  rearing  of  the  highest  type  of  dairy 
cattle,  and  in  the  efficient  management  of  a  modern 
and  a  model  dairy  farm. 

The  Brookwood  herd  numbers  over  one  hundred 
of  the  finest  Jersey  cattle,  headed  by  the  famous  bull 
"Imported  Golden  Fern's  Noble."  The  health  of 
this  herd  —  a  matter  of  the  highest  importance 
alike  to  the  producer  and  to  the  consumer  —  is  at- 
tested by  the  excellent  record  both  of  calves  and  of 


ISiiOO 


vi  Introduction 

cows.  The  number  of  deaths  among  normally  born 
calves  has  averaged  less  than  one  a  year.  Among 
the  cows  colds  have  been  unknown  and  certain  di- 
gestive troubles  almost  completely  eliminated  since 
the  present  method  of  giving  them  outdoor  exercise 
throughout  the  year  was  adopted.  There  has  never 
been  a  positive  reaction  for  tuberculosis  in  the  herd, 
which  is  on  the  Government  Accredited  Herd  list. 

Such  successes  are  not  gained  by  haphazard.  They 
are  the  result  of  careful  and  systematic  attention  to 
detail  in  selection  of  stock,  in  breeding,  feeding  and 
management. 

In  order  that  the  reader  may  judge  for  himself  of 
the  value  of  the  methods  developed  and  practised  at 
Brookwood  Farms  on  Mr.  Proctor's  estate,  which 
will  be  set  forth  in  the  pages  to  follow,  a  brief  survey 
of  some  of  the  most  significant  records  obtained 
will  now  be  given. 

The  true  measure  of  the  standard  of  attainment 
of  a  herd  is  not  to  be  seen  in  occasional  extraordi- 
nary records  of  a  few  individuals,  but  rather  in  the 
general  average  maintained  by  the  herd  as  a  whole. 
At  Brookwood,  taking  an  average  of  the  test  herd 
the  year  round,  each  cow  produces  her  own  weight 
in  milk  every  month. 

The  average  production  per  head  for  the  26  cows 
that  completed  official  tests  during  the  year  ending 
June  1,  1919,  was  11,259  pounds  of  milk  containing 
619  pounds  of  butter  fat  or  728  pounds  of  85  per 
cent  butter,  as  follows: 


Introduction  vii 

Cow  Age 

yrs.  mos.      Milk  Fat     85%  butter 

Beechland'8  Champion  Lily  291462 11     9  14,355.6  829.26  975.13 

•  Oxford's  Wexford  Spot  289464 6     8  14,140 . 0  786  10  924  84 

•  Imported  Whitie  382297 7     5  12,519 .0  745 .  14  876 .46 

•  Jolly  Iris  378462 7     5  11,728.5  740.98  871.73 

•  Golden  Fern's  Benedictine  355742 5    0  13,050.0  731.27  860  33 

•  Sophie's  Emily  352291 2     3  13,792.1  723.56  851.25 

Dorothy's  Noble  Fern  353250 6     6  1 1 ,066 . 4  703 . 6 1  827 .  78 

•  Jessie's  Plymouth  239213 7  7  13,904 .2  700 .  03  823  47 

Sweet  DairyUke  378464 7  2  11,544.7  692.60  814^81 

Plymouth's  Financial  Lassie  415895 7  9  13,390.8  671.75  790.07 

Campanile's  Golden  Maid  349938 8  2  1 1 ,436 . 8  653 .  26  769 !  53 

Premier's  Cowslip  371523 5  5  11,199.3  647.09  761  ^27 

Golden  Champion  Brown  Maid  378906..  10  1  11,611.1  645.00  758.83 

Dorothy's  Oxford  Pearl  371524 5  4  11,021 . 1  637.88  750^44 

Figgis' Beas  306802 5  3  13,099.2  628.25  739.11 

Staraldan  382299 7  6  11,967.9  614.09  722.47 

Oswald's  Pet  371520 9  9  11,607.6  606.02  712.98 

Warder's  Fern  Blossom  271 1 18 5  9  10,723 .5  598 .  34  703 .  81 

Golden  Fern's  Claire  349944 5  10  9,516 .9  591 .  16  694 !  47 

Jennie  You'll  Do  353255 5  5  11,738.9  676.14  677.81 

Wexford's  Gipsy  Maid  370521 7  1  11,878.8  554.43  652.26 

Agatha's  Oxford  Rosy  382636 5  2  10,166 . 9  526 .  39  619 .  25 

Zanzibar's  Queen  409965 3  3  8,927.0  463.14  534.87 

Agatha's  Maiden  Fern  271121 5  7  8,256.6  440.95  518.87 

Golden  Fern's  Carita  370664 2  2  5,075.3  308.55  353.00 

Golden  Fern's  Streamer  356845 Ill  5,035 . 9  295 .  03  347 .  06 

If  every  one  of  the  23  million  cows  in  the  United 
States  produced  at  this  rate  there  would  be  avail- 
able for  every  man,  woman  and  child,  over  three 
quarts  of  milk  per  day.  The  amount  actually  ob- 
tained in  1909  was  less  than  one  twelfth  of  this.  It 
is  not  merely  that  the  average  cow  of  our  national 
herd  fails  to  yield  the  profit  attainable  under  the 
right  conditions.  One  third  of  the  dairy  cows  of  the 
United  States  are  actually  kept  at  a  loss  amounting 
in  the  aggregate  to  50  million  dollars  annually, 
according  to  an  estimate  made  by  Professor  Eraser 
of  the  University  of  Illinois.  The  cost  of  these 
"boarders'^  is,  of  course,  ultimately  defrayed  in  part 

•  A.  J.  C.  C.  Gold  Medal,  1918 


viii  Introduction 

out  of  the  pockets  of  the  consumers,  in  part  the  loss 
is  borne  by  the  producer.  That  these  unproductive 
cows  remain  undiscovered  and  are  thus  allowed  to 
continue  to  burden  the  herd,  is  of  course  a  severe 
indictment  of  the  methods  or  lack  of  methods  of 
cost-accounting  in  the  dairy  industry,  and  shows 
more  forcibly,  perhaps,  than  any  other  circumstance, 
the  need  of  radical  reform. 

Care  and  judgment  in  the  selection  of  stock  and 
breeding ;  proper  methods  of  feeding,  calf  raising  and 
general  management;  these  factors  all  contribute 
and  are  essential  to  success.  This  is  very  clearly 
shown  by  the  Brookwood  records  for  the  last  two 
years.  In  1917,  with  95  per  cent  of  the  cows  newly 
imported,  an  average  of  38  per  cent  of  the  test  ani- 
mals produced  50  pounds  or  more  of  butter  fat  per 
month.  In  1918,  after  opportunity  had  been  given 
for  the  imported  cows  to  become  acclimated,  the 
average  number  on  the  50-pound  list  had  risen  to  54 
per  cent,  with  a  maximum  of  73  per  cent  for  the 
month  of  May. 

Several  cows  that  specially  distinguished  them- 
selves had  shown  no  indication  of  exceptional  merit 
before  coming  to  Brookwood.  This  is  true,  for  ex- 
ample, of  Beechlands  Champion  Lily,  who  in  365 
days,  beginning  the  test  at  11  years,  6  months  of 
age,  produced  14,355.6  pounds  of  milk  containing 
829  pounds  of  butter  fat,  equivalent  to  975  pounds 
of  85  per  cent  butter.  This  record  makes  her  the 
highest  testing  Island  cow  beginning  test  at  this  age. 
The  Gold  Medal  Cow,  Oxford's  Wexford  Spot,  who 
has  to  her  credit  a  year's  production  of  14,140  pounds 


Introduction  ix 

of  milk,  786  pounds  of  butter  fat,  or  924  pounds 
of  85  per  cent  butter,  also  came  to  Brookwood 
without  any  established  previous  record.  Her 
month's  record  now  is  1,703  pounds  of  milk.  In 
two  years  she  dropped  three  calves,  produced  24,206 
pounds  of  milk  and  1,311  pounds  of  butter-fat,  the 
equivalent  of  1,542  pounds  of  butter,  in  665  milking 
days.  The  total  absence  of  anything  in  the  nature 
of  forcing  is  firmly  established  by  the  fact  that  in 
the  eleventh  month  of  her  test  she  produced  more 
than  in  the  first  month. 

Golden  Fern's  Benedictine  in  the  month  of  March 
1918  returned  a  profit  of  $50.58  above  cost  of  feed. 
The  average  profit  for  the  entire  test  herd  that 
month  was  $21.42  per  cow. 

While  the  evidence  presented  points  conclusively 
to  the  excellence  of  the  general  methods  developed 
and  practised  at  Brookwood,  the  farm  is,  of  course, 
fortunate  in  the  possession  of  the  splendid  herd  sire 
Golden  Fern's  Noble,  whose  virtues  are  so  well 
known  as  hardly  to  require  mention.  He  has  50  tested 
daughters  and  15  proven  sons.  Of  the  cows  in  the 
50-pound  list  in  October,  1918,  over  15  per  cent  were 
descendants  of  his  sire.  Noble  of  Oaklands,  and  of 
these  nearly  21  per  cent  were  descended  from  Golden 
Fern's  Noble  himself.  Of  the  156  cows  on  the  list 
that  month  eighteen  or  11.5  per  cent  belonged  to  the 
Brookwood  herd. 

In  the  pages  which  follow  the  author  has  placed 
at  the  disposal  of  the  reader  his  knowledge  of  the 
dairy  industry,  but  it  is  not  knowledge  alone  which  is 
needed  for  success.    As  Mr.  Roberts  has  pointed  out 


X  Introduction 

elsewhere,  the  requirements  for  a  successful  dairy 
farmer  are,  first  and  foremost,  that  he  should  be  a 
lover  of  live  stock  and  an  honest  business  man.  He 
must  realize  that  dairying  is  a  big  business  proposi- 
tion, and  that  the  secret  of  success  in  dairying  is  a 
well-developed  systematic  plan  of  organization,  well 
carried  out. 

He  must  be  a  willing  worker ;  there  are  times  when 
it  is  necessary  to  work  day  and  night. 

He  must  have  the  ability  to  plan  and  knowledge 
and  experience  of  the  many  phases  of  farming.  For 
he  will  need  to  take  care  not  only  of  his  live  stock, 
but  also  of  crops;  he  must  know  when  and  how  to 
economise  by  employing  home-grown  feeds ;  he  must 
keep  himself  well  posted  on  market  conditions  and 
be  able  to  superintend  the  care  and  construction  of 
buildings.  He  needs  judgment  in  preparing  and 
placing  advertising  matter. 

Last,  but  not  least,  he  must  have  in  his  mind  a 
definite  aim  to  build  up  a  vigorous  herd  of  good 
type,  high  producers,  and  economical  producers. 

To  lay  the  foundation  for  success  in  this  aim  there 
must  be  a  prearranged  plan  or  system,  based  on  such 
a  scheme  as  the  following: 


Introduction 


XI 


FACTORS 


The  development  of  a 
vigorous,  economical 
and  high-producing 
type  herd. 


1. 


Proper   selection 
and  breeding. 


2. 


Proper    develop- 
ment of  the  calf. 


Proper  feeding 
and  management 
ment  of  the  herd. 


DETAILS 

A  breeding  system 
worked  out  with  due 
regard  to  produc- 
tion, prepotency 
and  type,  and  based 
upon  the  record  of 
the  ancestors  and 
the  present  produc- 
tion of  the  indi- 
vidual. 

The  best  methods 
of  feeding,  to  keep 
the  calf  in  vigorous 
condition,  always 
growing,  with  no  set- 
backs. Prevention 
of  avoidable  sick- 
ness and  disorders, 
etc. 

The  selection  of  the 
best  possible  rations 
and  methods  of  feed- 
ing. Systematic  de- 
termination of  the 
proper  amounts  of 
feed  for  the  most 
economical  produc- 
tion; management 
of  men;  attention 
to  buildings,  market 
conditions,  costs, 
etc. 


It  is  with  such  a  scheme  as  this  in  mind  that  the 
study  and  the  practise  of  dairy  farming  should  be 
approached. 


CONTENTS 

CHAPTER  PAGE 

Introduction v 

I.     Establishing   and   Developing   a  Pure 

Bred  Herd 3 

II.    Calves,  from  Birth  until  Two   Years 

Old 8 

III.  Feeding 26 

IV.  Feed  and  Care  of  Bulls 53 

V.    Management 57 

VI.    Breeding  and  Selection 80 

VII.     Fitting  Cattle  for  Exhibition   .     .     .  100 

VIII.     Housing  of  the  Cattle 122 

IX.     Dairy  Practice 145 

X.    OFFICLA.L  Testing 164 

XI.     The  Ayrshire  Breed 168 

XII.     The  Story  of  the  Guernsey  ....  188 

XIII.  Holstein-Friesian  Cattle      ....  205 

XIV.  Jerseys 221 

Appendix 245 

Index 291 


ziii 


ILLUSTRATIONS 

Imported  Golden  Fern's  Noble Frontispiece 

Chart  illustrating  how  the  progeny  of  two  foundation  cows 

can  build  up  a  herd  of  forty  in  six  years'  time page  4 

Oswald's  Pet,  and  four  of  her  sons  and  daughters Jacing  page  6 

Noble  Sultan's  Golden  Fern,  a  son  of  Oswald's  Pet facing  page  6 

Calf  one  month  old facing  page  8 

Bull  calf  four  months  old facing  page  8 

Bull  calf  12  months  old facing  page  12 

Calf  Bam facing  page  14 

Horn  Trainers facing  page  14 

Winter  Pasture  Scene facing  page  16 

Summer  Yarding  System facing  page  16 

Calf  eight  months  old facing  page  20 

Calf  nursing  with  bottle facing  page  20 

Crate  for  shipping  calves facing  page  24 

Pasture  showing  open  sheds facing  page  24 

Oxford  Wexford  Spot  (winner  of  A.  J.  C.  C.  Gold  Medal  for 
production  in  1918,  and  in  1919  won  the  honor  of  being 

the  highest  testing  imported  cow) facing  page  26 

Monthly  Milk  Record  Forms page  35 

Yearly  Milk  Record  Forms page  37 

Jessie's  Plymouth  (winner  of  A.  J.  C.  C.  Gold  Medal  for  pro- 
duction, 13904.2  lbs.  milk,  700.03  lbs.  butter  fat) .  .facing  page  38 
Milk  Chart   showing    comparison  of  four  cows  on  test,  em- 
phasizing the  importance  of  the  "Safety  Point" page  40 

Dorothy's  Noble  Fern,   daughter  of  Golden  Fern's  Noble  (of- 
ficial record,  11066.4  lbs.  mUk,  and  703.61  lbs.  fat)  .facing  page  42 
Golden  Fern's  Benedictine  (winner  of  A.  J.  C.  C.  Gold  Medal 

for  production,  13050  lbs.  milk,  731.27  lbs.  fat) facing  page  44 

Reduced  Facsimile  of  Double  Page  of  Feed   Record  Chart 

pp.  46  and  47 
Sophie's  Emily  (winner  of  A.  J.  C.  C.  Gold  Medal  for  pro- 
duction; also  entitled  to  a  gold  medal  for  the  highest 
production  of  butter  fat  for  a  cow  under  30  months  old, 

13792.1  lbs.  milk,  723.56  lbs.  butter  fat) facing  page  48 

Feed  Truck facing  page  50 

XV 


xvi  Illustrations 

Imported  Whitie  (winner  of  Gold  Medal  for  production  1919, 

12519.0  lbs.  of  milk  and  745.01  Ibs.of  butter  fat) .  .facing  page  50 

Post  for  Tying  Bull  in  Center  of  Box  Stall page  54 

Bull  tethered  in  pasture facing  page  54 

Tether  Chain  page  55 

Golden  Fern's  Noble  (taking  his  morning  setting-up  exercises) 

facing  page  56 

Bull  led  by  staff facing  page  56 

Outline  or  Floor  Plans  of  the  Cow  Barns  (showing  by  numbers 
what  sections  each  man  is  responsible  for,  as  well  as  what 
those  sections  include,  as  per  the  letters  before  the  ex- 
planation on  the  left) page  58 

Milkers facing  page  60 

Winter  Pasture  Scene facing  page  66 

Manure  Spreader facing  page  68 

Exercising  Shed facing  page  68 

Rack  for  Use  in  Trimming  the  Feet pa^e  72 

Breeding  Rack facing  page  72 

Crop  Schedule  Form page  75 

Pedigree  of  Fern's  Oxford  Noble page  77 

Noble  of  Oaklands facing  page  80 

Imported  Lady  Viola  (dam  of  Noble  of  Oaklands) facing  page  82 

Imported  Blue  Belle  (granddam  of  Noble  of  Oaklands)  facing  page  84 
Champion  Flying  Fox 

(great-grandsire  of  Noble  of  Oaklands) facing  page  86 

.Fern's  Oxford  Noble  (grandson  of  Noble  of  Oaklands  through 

Golden  Fern's  Noble) facing  page  88 

Magic  Belle  (granddaughter  of  Noble  of  Oaklands)  . .  .facing  page  90 
Beaulieu  Maid  (granddaughter  of  Noble  of  Oaklands)  .facing  page  92 

Diagram  of  Cow  showing  points page  101 

Types  of  Heads  and  Horns facing  page  102 

Types  of  Udders facing  page  106 

Warder's  Fern  Blossom 

(granddaughter  of  Noble  of  Oaklands) facing  page  108 

Dairy  Inspector's  Report page  123 

Cross  Section  of  Cow  Barn page  125 

Feeding  Alley facing  page  128 

Stanchions,  Stalls,  Gutter,  etc facing  page  128 

Hoisting  Machinery  in  Operation facing  page  130 

Diagram  of  Hoist  Machinery page  131 

Cross  Section  of  Feed  Room  Building page  135 

Cross  Section  of  Hay  Bam page  137 


Illustrations  xvii 

Floor  Plan,  Calf  Barn page  139 

Cross  Section  of  Calf  Bam page  143 

Section  of  Calf  Barn  showing  stanchions page  143 

Dairy  Building facing  page  146 

Floor  Plan  of  Dairy page  150 

A  Comer  of  the  Milk  Room facing  page  158 

Beechland's  Champion  Lily  (first  prize  for  R.  of  M.  cow  at 
Indianapolis,  and  Southwestern  Dairy  Show  at  Kansas 
City.   Record  of  14355.6  lbs.  milk  and  829.26  lbs.  fat  at 

11  years  and  6  months  of  age) facing  page  164 

Hobsland  Perfect  Piece,  10655  Imp facing  page  170 

Kilnford  Bell,  3d,  30643,  Imp facing  page  170 

Ladysmith's  Cherub facing  page  190 

Nirolette,  2d facing  page  192 

King  Segis  Pontiac  Konigen facing  page  210 

Duchess  Skylark  Ormsby facing  page  212 

Jennie  You'll  Do 

(daughter  of  Imp.  Oxford  You'll  Do) facing  page  222 

Oxford's  Briar  Flower  (sold  for  $10,000) facing  page  226 

Champion  Lady  Dorcas 

(granddaughter  of  Bright  Prince), facing  page  232 

Lady  Aldan  (dam  of  Golden  Fern's  Noble) facing  page  234 

April  Lustre  (granddaughter  of  Noble  of  Oaklands 

winner  of  Parish  Prize  Island  of  Jersey,  1912-1913-1914 
1917) facing  page  240 


FEEDING  AND  MANAGEMENT 
OF  DAIRY  CATTLE 


FEEDING  AND  MA:N^AGEMEI^T 
OF  DAIEY  CATTLE 

CHAPTER  I 
Establishing  and  Developing  a  Pure-Bred  Herd 

IN  THE  business  of  dairy  farming  we  may  dis- 
tinguish two  types  of  establishment.  There  is 
first  the  farmer,  whose  main  object  is  the  profit 
derived  from  the  sale  of  dairy  products  alone.  Sec- 
ondly we  have  the  dairy  farmers,  or  breeders,  who  are 
establishing  or  who  have  estabhshed  a  herd  of  regis- 
tered cows,  and  whose  main  object  is  the  improve- 
ment of  the  breed  and  the  distribution  of  the  surplus 
progeny,  and  with  whom  the  sale  of  dairy  products 
is  secondary.  The  farmer  who  is  in  the  second  class 
is  naturally  doing  more  to  increase  production  be- 
cause he  is  improving  his  herd  by  selection  and 
breeding  and  official  testing.  A  farmer  of  the  first  of 
these  two  classes  will  as  a  rule  try  to  select  a  bull 
whose  dam  was  a  good  milker,  and  he  uses  this  bull 
for  the  purpose  of  having  his  cows  freshen  at  a 
time  of  the  year  when  his  trade  demands  the  most 
milk.  The  male  calves  are  usually  sold  for  veal, 
and  enough  of  the  heifer  calves  raised  to  replenish 
the  worn-out  milking  cows.  If  there  happens  to  be 
a  shortage  of  milk  to  feed  the  calves  and  the  pastures 
are  poor,  he  will  dispose  of  all  of  his  calves,  and  when 

3 


4      Feeding  and  Management  of  Dairy  Cattle 

necessary  buy  fresh  cows.  No  doubt  he  is  making 
a  living  or  he  would  not  continue.  He  knows,  if  he 
reads  agricultural  literature,  the  value  of  a  pure-bred 
sire,  and  that  by  using  one  on  his  herd  he  would 
greatly  increase  the  milk  yield.  The  Iowa  State 
College  found  in  crossing  scrub  cows  with  pure-bred 
sires  that  an  increase  was  obtained  of  71  per  cent  in 
milk  and  42  per  cent  in  fat. 


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-:±-_::.::::  :±:_:::i 

Chart  illustrating  how  the  progeny  of  two  foundation  cows  can 
bwUd  up  a  herd  of  forty  in  six  years  time. 

Three  methods  of  establishing  a  herd  are:  (1.) 
The  purchase  outright  of  a  herd  consisting  of  ma- 
ture animals;  (2.)  The  purchase  and  development  of 
a  calf  herd;  (3.)The  purchase  of  a  few  foundation 
cows  and  one  bull  and  building  up  of  a  herd  con- 
sisting of  descendants  of  this  foundation  stock. 

Usually  a  farmer's  excuse  for  not  attempting  to 
develop  a  pure  bred  herd  is  that  it  costs  too  much 
to  invest  in  that  kind  of  stock,  but  if  he  could  in- 


Establishing  a  Pure-Bred  Herd  5 

crease  his  production  71  per  cent  by  the  use  of  a 
pure-bred  bull,  as  the  Iowa  State  College  have  done, 
and  further  increase  his  profits  by  keeping  accurate 
records  on  each  cow  of  the  cost  of  feed  consumed 
and  milk  produced,  and  determine  whether  the  cow 
will  produce  enough  milk  to  pay  for  an  additional 
pound  of  grain  consumed,  he  would  undoubtedly 
succeed,  providing  that  he  had  the  necessary  quali- 
fications for  a  successful  manager. 

This  chart  illustrates  how  it  is  possible  for  two 
foundation  cows  and  one  bull  to  increase  to  a  herd 
of  40  animals  within  a  period  of  six  years.  This  is 
the  plan  that  should  be  followed  in  the  establishing 
of  a  herd  under  the  third  method  noted  above.  It 
is  the  most  economical  and  satisfactory  method  in 
that  it  requires  the  least  outlay,  and  if  the  best 
foundation  cows  are  selected  a  good  herd  can  be  de- 
veloped within  six  years,  paying  for  its  development 
as  they  go.  The  likelihood  of  importing  disease  as 
compared  with  that  incurred  when  buying  a  number 
of  cows  is  very  small. 

In  addition  to  using  this  method  of  establishing 
a  herd  it  can  also  be  used  for  improving  a  herd.  If 
a  farmer  has  a  grade  herd,  his  aim  should  be  to  have 
eventually  all  pure-bred  cows.  He  should  not  at- 
tempt to  make  the  change  too  suddenly,  but  to  grad- 
ually work  in  to  pure-breds  by  replacing  two  of  his 
grade  cows  with  two  registered  cows  and  one  regis- 
tered bull,  if  he  does  not  already  possess  one,  and 
then  follow  the  schedule  as  outlined  on  the  chart. 
While  it  is  possible  for  the  original  two  foundation 
cows  to  multiply  to  forty,  we  should  be  entirely 


6      Feeding  and  Management  of  Dairy  Cattle 

satisfied  after  allowing  for  losses  and  breeding 
troubles,  to  figure  on  from  25  to  30.  It  is  to  be 
assumed  that  the  bull  calves  are  sold,  and  registered 
heifers  purchased  from  the  proceeds. 

Once  the  farmer  has  thus  established  a  herd  of 
high  quality,  he  renders  himself  practically  inde- 
pendent of  external  resources  so  far  as  breed  is  con- 
cerned. He  may,  of  course  with  his  increased  profits, 
desire  to  purchase  still  better  stock  at  higher  prices ; 
although  by  continued  attention  to  his  own  stock 
there  is  no  reason  why  he  should  not  improve  it  from 
within  to  the  highest  standard  which  his  resources 
enable  him  to  maintain.  In  the  meantime  his  in- 
come will  have  been  augmented  not  only  by  the  in- 
creased productivity  of  his  milch  cows,  but  also  by 
the  sale  of  pure-bred  calves  at  proportional  prices. 

Picture  to  yourself  the  result  if  every  farmer  were 
to  do  his  part  in  raising  the  standard  of  milk  pro- 
duction to  what  it  should  be.  He  could  at  least 
relieve  us  of  the  wholly  unnecessary  burden  of  that 
unproductive  third  of  the  country's  herd.  That 
would  be  his  part  in  a  national  service,  a  part  for 
which  he  would  be  very  liberally  paid  by  his  in- 
creased profits. 

The  two  foundation  cows  marked  X  are  bred  so 
that  they  will  have  a  calf  each  year.  In  six  years  time 
they  will  have  six  calves  each,  marked  1.  When  the 
first  calves  are  two  years  old  they  will  each  have  a 
calf,  marked  2.  It  will  not  be  advisable  to  breed 
the  original  bull  to  his  own  daughters,  but  to  use 
his  own  son,  out  of  another  cow.  If  any  of  the 
calves  marked  from  2  to  8  on  top  of  the  circles  are 


OSWALD'S  PET  AND  FOUR  OF  HER  SONS 
AND  DAUGHTERS 


NOBLE    SULTAN'S    GULDEN    FERN 


Establishing  a  Pure-Bred  Herd  7 

bulls,  they  will  be  sold  and  the  money  used  to  pur- 
chase heifers,  to  replace  them  for  breeding. 

We  have  seen  that  the  progeny  of  one  cow  may, 
not  allowing  for  losses,  reach  in  six  years  a  total  of 
twenty  head;  calculation  shows  that  in  twice  that 
time,  assuming  one  calf  each  year  for  every  cow  two 
years  old  or  over,  and  not  allowing  for  deaths,  the 
number  would  swell  to  one  hundred  and  eighty- 
seven. 


CHAPTER  II 
Calves,  from  Birth  until  Two  Years  Old 

THE  ACCOMPANYING  calf  schedule  {See 
page  24)  should  be  hung  in  a  convenient  place 
in  the  calf  barn,  so  that  it  can  be  studied  and  referred 
to  by  the  man  who  is  caring  for  the  calves.  It  has 
been  prepared  as  a  guide  and  can  be  followed  very 
closely,  but  a  large  share  of  the  success  in  raising 
calves  is  due  to  the  feeder,  who  by  experience  and 
good  judgment  knows  when  to  feed  more  or  less  than 
is  called  for  on  the  chart. 

Just  before  the  calf  is  born  the  cow  should  have 
a  dose  of  epsom  salts,  about  one  pound  in  two  quarts 
of  water;  this  helps  to  cool  the  blood  and  acts  as  a 
laxative.  After  the  first  signs  of  calving,  if  you  are 
sure  that  all  of  the  conditions  are  normal,  it  is  best 
to  leave  the  cow  entirely  alone  in  the  maternity  stall 
until  immediately  after  calving,  at  w^hich  time  the 
foetal  membrane  that  covers  the  nose  is  removed 
so  that  the  calf  will  not  suffocate.  If  it  is  apparently 
strong  and  healthy  it  will  require  no  further  im- 
mediate attention.  If  the  presentation  is  abnormal, 
the  condition  should  be  attended  to  at  once  by  an 
experienced  man.  After  the  cow  has  licked  her  calf 
dry,  she  should  be  tied  in  one  corner  of  the  stall, 

8 


CALF  OXE  MONTH  OLD 


BULL  CALF  FOUR  MONTHS  OLD 


Calves  from  Birth  until  Two  Years       9 

leaving  the  tie  rope  long  enough  for  her  to  lie  down. 
She  should  be  left  there  until  she  has  cleaned;  the 
placenta  is,  of  course,  removed  from  the  stall. 

The  calf  should  have  the  first  or  colostrum  milk, 
which  it  will  usually  nurse  naturally  and  without  as- 
sistance. If  the  udder  is  exceptionally  hard,  or  the 
calf  unusually  weak,  it  may  be  necessary  to  assist 
the  calf  to  nurse,  which  can  be  done  by  milking  the 
cow  and  feeding  it  to  the  calf  with  a  bottle  and 
nipple,  or  by  holding  the  calf  up  to  the  udder  and 
allowing  it  to  nurse  itself.  Under  no  condition 
is  the  calf  permitted  to  remain  with  the  dam  longer 
than  24  hours.  There  are  no  material  advan- 
tages to  be  gained  by  allowing  the  calf  to  remain 
longer  than  this.  On  the  contrary,  the  calf  is  very 
apt  to  suffer  if  it  stays  longer  than  this  with  the 
mother,  as  it  is  liable  to  drink  too  often  or  to  take 
too  much  milk  at  one  time.  In  the  case  of  channel 
island  breeds,  the  milk  may  be  too  rich  and  cause 
scours.  Moreover  if  the  calf  is  left  with  the  dam 
for  several  days  or  weeks,  there  will  be  a  setback  or 
loss  of  flesh  when  it  is  weaned,  which  is  contrary  to 
our  aim  to  keep  the  calf  growing  without  any  set- 
back. When  weaned  within  twenty-four  hours,  the 
calves  learn  to  drink  from  the  pail  at  the  first  or 
second  feeding,  and  the  change  does  not  affect  them 
in  any  way.  Another  reason  for  immediate  weaning 
is  that  the  whole  milk  available  for  sale  is  corre- 
spondingly increased,  an  item  worth  considering. 
Then  again  cows  that  are  placed  on  official  test  are 
usually  started  the  fourth  day  after  calving,  and  if 
there  is  not  a  long  enough  interval  between  weaning 


10    Feeding  and  Management  of  Dairy  Cattle 

time  and  the  start  of  the  test,  a  cow  will  hold  her 
milk  back  for  the  calf. 

If  the  dam  is  in  good  condition  the  calf  is  fed 
mother's  milk  for  the  first  ten  days.  It  is  allowed 
to  nurse  twenty-four  hours  only,  and  for  the  fol- 
lowing nine  days  the  dam  is  milked  by  hand  and  the 
milk  modified  as  follows:  two  pounds  of  the  dam's 
milk  and  one  half  pound  of  skim  milk,  fed  three 
times  a  day.  It  is  very  important  that  the  tempera- 
ture be  about  100  degrees.  If  the  milk  has  stood  and 
cooled,  it  will  be  necessary  to  heat  it  again,  either 
over  a  stove  or  by  allowing  live  steam  to  run  through 
it. 

In  some  instances  we  may  have  to  w^ean  the  calf 
immediately  or  very  soon  after  birth.  It  sometimes 
happens  that  heifer  with  her  first  calf  refuses  to 
let  it  nurse  and  she  may  even  severely  injure  it  by 
kicking;  or  the  dam  may  have  an  attack  of  milk 
fever  and  be  unable  to  nurse.  Under  such  conditions 
the  calf  is  immediately  removed  and  placed  in  a 
separate  stall.  If  it  has  not  had  any  of  the  colostrum 
milk,  give  it  a  dose  of  castor  oil  ( 1  to  2  ounces  in  a 
little  milk,  and  repeat  again  later  if  necessary).  This 
will  have  the  same  effect  as  the  colostrum  milk  in 
cleaning  out  the  calf  and  leaving  its  digestive  system 
in  a  better  condition  to  digest  the  herd  milk  which 
we  have  been  forced  to  use.  The  results  from  this 
substitution  will,  however,  be  just  as  satisfactory  as 
though  the  dam's  milk  had  been  used,  provided  the 
bowels  are  kept  in  a  normal  condition.  In  this 
emergency  start  feeding  according  to  the  schedule 
for  the  first  ten  days  on  the  chart. 


Calves  from  Birth  until  Two  Years     11 

As  a  preventive  of  white  scours  or  other  infectious 
diseases  that  may  enter  the  system  through  the 
navel  of  the  calf,  it  should  be  painted  with  iodine  as 
soon  as  possible  after  birth,  and  this  operation  should 
be  repeated  before  weaning. 

While  the  calf  is  still  with  its  dam,  it  should  be 
identified,  so  that  there  will  be  no  possibility  of  its 

Brookwood  Farms  Herd 
KRTH  RECORD 


Color Tongtie:^^r^^^>CC     S»aHc 


Tbis  bUp  to  be  seat  to  Item  dfficelaunedifttely  after  calf  is  dropped. 

getting  confused  with  other  calves  of  the  same  size 
and  description.  A  very  simple  and  successful 
method  is  to  have  a  collar  or  light  chain  securely 
strapped  around  the  neck  and  locked  with  a  small 
padlock,  which  is  stamped  with  the  identification 
number  of  the  calf.  This  lock  can  be  used  per- 
manently. When  the  horns  are  large  enough  to 
support  a  chain,  the  collar  is  removed  and  a  chain  is 
locked  around  the  horns.     After  the  calf  is  three 


12     Feeding  and  Management  of  Dairy  Cattle 

or  four  days  old  the  same  number  that  has  been 
given  as  a  lock  or  herd  identification  number  should 
be  tattooed  in  the  ear  as  a  fixed  identification 
mark. 

The  birth  record  card  is  then  filled  out  for  future 
reference  in  applying  for  birth  certificate,  identifica- 
tion, etc. 

The  calf  should  now  be  placed  in  a  separate  box 
stall  with  solid  partitions,  so  that  it  cannot  come  in 
contact  with  other  calves,  and  it  should  remain  so 
isolated  for  at  least  the  first  six  weeks.  This  is  to 
prevent  the  spreading  of  any  infectious  disease  that 
might  develop  in  one  of  the  calves. 

After  the  tenth  day  replace  the  dam's  milk  with 
the  regular  herd  milk  and  gradually  increase  the 
amount  until  at  the  end  of  the  fifteenth  day  the 
mixture  consists  of  3^  pounds  of  whole  milk  and 
I  pound  of  skim  milk.  At  this  time  we  can  start 
feeding  twice  a  day.  The  amount  can  be  continued 
unchanged  until  skim  milk  is  substituted,  at  the  age 
of  from  four  to  six  weeks,  according  to  the  progress 
and  condition  of  the  calf.  The  change  from  whole 
to  skim  milk  is  to  be  made  gradually,  over  a  period 
of  at  least  one  week,  lessening  the  amount  of  whole 
milk  at  each  meal  and  adding  skim  milk.  During 
this  time  the  calf  will  begin  to  eat  hay  and  some 
grain. 

The  skim  milk  is  increased  according  to  the  chart 
until  the  calf  is  six  months  old,  at  which  time  it 
receives  9  pounds  to  a  feed,  or  18  pounds  daily.  The 
following  standard  grain  ration  is  used;  Parts  by 
weight,  of 


BULL  CALF  12  MONTHS  OLD 


Calves  from  Birth  until  Two  Years     13 

Corn  Meal 3 

Ground  Oats 3 

Wheat  Bran 1 

OilMeal 1 

All  grain  is  fed  in  small  wooden  boxes  measuring 
12  by  12  by  6  inches,  which  are  placed  on  shelves  or 
racks  in  the  box  stalls  so  that  they  will  be  off  the 
floor  and  easy  to  remove  for  cleaning.  This  clean- 
ing and  sterilizing  should  be  done  daily.  A  small 
amount  of  the  grain  ration  should  be  placed  in  the 
boxes  after  each  milk  feeding.  Never  give  them 
more  than  they  will  clean  up  between  the  milk  feed- 
ings. For  instance,  if  we  give  three-quarters  of  a 
pound  of  grain  for  the  morning  feed,  and  at  noon 
notice  that  there  is  some  grain  left  in  the  box,  we 
would  cut  the  next  feeding  down  to  one  half  pound. 
As  a  rule  the  young  calf  will  not  overeat  grain,  but 
it  should  be  watched  closely  and  fed  accordingly. 
When  we  first  teach  the  calf  to  eat  grain  it  will  eat 
about  ^  of  a  pound  a  day;  it  will  gradually  take 
more  until  at  the  end  of  six  months  it  receives  not 
over  two  and  one  half  or  three  pounds  daily. 

One  of  the  most  important  things  to  watch  in  the 
young  calf  is  the  condition  of  the  bowels,  and  to 
treat  it  promptly  in  the  first  stages  of  trouble.  At 
the  first  sign  of  scouring,  cut  down  on  the  feed  sup- 
ply, in  particular  cut  the  amount  of  milk  in  half. 
If  the  attack  is  sudden  and  violent  take  all  of  the 
milk  away  for  at  least  two  feeds  and  give  a  dose  of 
castor  oil,  one  to  three  ounces  in  a  pint  of  milk 
(according  to  size  of  calf) ;  and  as  the  calf  shows 
signs  of  recovery  increase  the  feed  very  slowly. 


14    Feeding  and  Management  of  Dairy  Cattle 

Constipation  is  sometimes  as  serious  as  scours  and 
should  be  treated  just  as  promptly  by  giving  castor 
oil;  in  some  cases  an  enema  of  soapy  water,  with  a 
little  salt  added,  may  be  necessary. 

An  ailment  that  is  very  often  fatal  with  calves,  is 
a  form  of  indigestion  due  to  curdled  milk  or  casein  in 
the  calf's  stomach.  The  lump  of  undigested  milk 
finally  becomes  so  hard  and  tough  that  it  cannot 
pass  into  the  bowels.  In  advanced  stages  this  dis- 
ease seems  to  affect  the  brain,  and  the  calf  dies  as 
though  in  a  fit.  A  preventive  of  this  trouble  is  to 
give  a  pinch  of  baking  soda  in  each  feeding  of  milk. 
The  first  symptoms  may  be  hard  to  distinguish  from 
those  of  other  forms  of  indigestion ;  but  usually  the 
action  on  the  brain  sets  in  very  soon,  and  the  calf 
appears  dizzy,  throwing  its  head  back  and  to  one 
side  and  finally  it  falls  over  as  though  in  a  fit.  The 
first  treatment  upon  noticeable  signs  of  dizziness  is 
to  give  the  calf  one  teaspoonful  of  bromides  in  a 
teaspoonful  of  water  (equal  parts  of  the  bromides 
of  Ammonium,  Strontium,  Sodium,  Potassium). 
The  dose  should  be  repeated  two  or  three  times  if 
necessary.  If  the  calf  is  unconscious  get  a  veteri- 
narian as  soon  as  possible  and  have  him  inject  hypo- 
dermically  1/20  grain  of  Lobeline  Sulphate,  and 
repeat  this  treatment  in  one  hour  if  necessary.  After 
recovery  do  not  give  any  feed  for  at  least  24  hours, 
and  in  no  case  should  feeding  be  commenced  until 
you  are  satisfied  as  to  the  state  of  the  bowels.  For 
three  or  four  weeks  fed  equal  parts  of  whole  milk 
and  water  (as  it  was  the  casein  in  the  milk  that  had 
formed  the  curds) .    It  is  also  well  to  feed  one  part 


'M^^^m^s^-'^:''.  ■■  "^^^■ 


m--^i-'iM^m»,"^' 


CALF  BARN 


HORN  TRAINERS 


Calves  from  Birth  until  Two  Years     15 

of  lime  water,  to  seven  or  eight  parts  of  the  whole 
milk  and  water,  and  for  the  first  few  days  give  also 
one  teaspoonful  of  essence  of  pepsin  in  the  milk  at 
each  feeding. 

In  addition  to  the  above,  the  following  is  a  list  of 
common  ailments  with  their  remedies.  The  latter 
should  be  kept  on  hand  in  a  medicine  closet  hung 
up  in  a  convenient  place  in  the  calf  barns,  to  be  used 
for  mild  cases,  and  also  for  emergency  cases  when  the 
veterinarian  cannot  be  secured  at  once. 

Bloat.    I  teaspoonful  formaldehyde  in  one  cup  of  milk.     Follow 

shortly  with  |  teaspoonful  of  baking  soda  in  warm  water. 
Cold  or  Pneumonia.     4  tablespoons  whiskey,    1  tablespoon  sweet 

spirits  of  nitre. 
Cold  and  Fever  Above  102.5.    One  five-grain  Aspirin  tablet  twice  a 

day. 
High  Temperature,    1  teaspoonful  of  epsom  salts  in  four  ounces 

of  warm  water,  3  times  a  day. 
Eczema,  Loss  of  hair,  Scabs.      1  tablespoonful  of  sulphiu*  to  four 

of  lard;  rub  externally. 
Fits,  Convulsions.    See  description  above  for  treatment  of  curd  in 

stomach. 
Scours  and  Bloody  Discharge.     |  teaspoonful  of  Salol,  I  teaspoonful 

of  Subnitrate  of  Bismuth  in  milk. 
Sour  Stomach.    2  teaspoons  of  milk  of  magnesia  in  two  pounds  of 

milk,  or  1  part  of  lime  water  to  seven  parts  of  milk. 
Sore  Eyes.     Wash  with  Boric  Acid  solution  (1  ounce  to  1  quart  of 

boiling  water;  apply  when  cold). 
Toxic  condition  of  the  Bowels.     Saline  injection  (2  teaspoons  of  salt 

in  2  quarts  of  warm  water),  also  give  |  teaspoon  Creolin  Parson 

in  1  cup  of  milk. 
Vomiting.    2  teaspoons  of  essence  of  pepsin  in  milk  3  times  a  day. 

If  the  calf  does  not  clean  up  with  relish  the 
scheduled  amount  of  milk,  reduce  the  amount  to 
one  half  at  the  next  feeding,  and  gradually  increase 
the  amount  as  the  appetite  returns. 


16    Feeding  and  Management  of  Dairy  Cattle 

The  chief  difficulty  that  feeders  are  likely  to  have 
with  calves  is  indigestion,  and  in  raising  calves,  as 
in  other  matters,  an  ounce  of  prevention  is  worth  a 
pound  of  cure,  and  especially  in  the  matter  of  feed- 
ing and  attention  to  sanitary  conditions  is  this  the 
rule.  The  preventive  measures  in  feeding  are,  first : 
do  not  over-feed ;  second :  do  not  feed  too  rich  milk. 
Most  calf  men  who  have  had  good  results  in  raising 
calves  will  attribute  a  large  share  of  their  success  to 
their  attention  to  these  two  factors.  Aim  to  keep  the 
young  calf  growing  and  in  a  vigorous,  thrifty,  but 
lean  condition.  During  the  first  six  months  our  ob- 
ject is  to  build  bone  and  muscle  for  a  good  frame, 
and  to  develop  the  barrel  for  large  capacity  give 
plenty  of  good  hay.  We  can  add  100  pounds  to  the 
body  weight  after  we  get  the  foundation  built.  It 
is  almost  impossible  to  tell  whether  a  calf  is  being 
over-fed  or  under-fed  unless  the  quantity  of  feed  is 
either  weighed  or  measured.  If  not  controlled,  a 
calf  will  drink  two  or  three  times  the  quantity  that 
is  good  for  it,  with  disastrous  results  eventually. 

It  is  very  necessary  that  all  the  stalls,  mangers, 
feed  and  water  pails,  stanchions,  etc.,  be  cleaned  and 
scalded  daily;  this  is  also  a  preventive  measure  on 
which  it  is  well  worth  while  to  spend  a  little  extra 
time.  The  health  of  the  calf  will  also  be  better  if 
it  is  given  a  bath  every  day,  not  with  soap  and  water, 
but  with  the  curry-comb  and  brush.  The  bedding 
and  stalls  should  always  be  dry  and  clean. 

Do  not  give  alfalfa  or  clover  hay  until  the  calf  is 
six  months  old.  Feed  a  good  mixed  timothy  and 
field  grasses  if  possible,  and  all  that  the  calf  wants. 


WINTER  PASTURE  SCENE 


SUMMER  YARDING  SYSTEM 


Calves  from  Birth  until  Two  Years     17 

A  legume  hay  is  likely  to  encourage  scours,  and  with 
skim  milk  the  calf  gets  sufficient  mineral  matter  for 
the  first  six  months. 

Fresh  air  and  sunlight  are  two  essentials.  Where 
possible  the  King  system  of  ventilation  should  be 
used.  The  next  best  thing  is  to  have  the  windows 
hinged  at  the  bottom,  so  that  when  they  are  open 
galvanized  cheeks  will  cover  the  sides  and  the  fresh 
air  will  come  in  over  the  top.  Have  plenty  of  win- 
dows and  do  not  be  afraid  to  keep  them  open. 

Summer  management. —  Follow  the  feeding  sched- 
ule until  the  calf  is  about  six  weeks  old,  and  at  that 
time  move  it  to  the  summer  yarding  system, 
which  is  a  row  of  houses  and  yards,  one  for  each  calf. 
Each  house  is  raised  about  six  inches  above  the 
ground  and  placed  on  runners  so  that  it  can  be  easily 
moved  to  a  new  location.  The  floor  is  of  tight  con- 
struction and  slanting  so  that  it  will  drain  to  an 
outlet  in  one  corner.  The  inside  of  the  house  need 
not  be  finished  off,  but  the  sharp  corners  of  the  up- 
rights should  be  rounded,  and  always  kept  freshly 
whitewashed.  A  space  of  about  12  inches  just  under 
the  roof  should  be  left  open  in  the  back  of  each  house 
for  ventilation.  A  rack  is  made  for  the  water  pail 
and  feed  boxes,  about  18  inches  above  the  floor,  and 
arranged  so  that  these  can  be  removed  for  cleaning. 
The  door  opening  is  fitted  with  a  Dutch  door,  which 
is  used  only  in  early  spring.  When  the  young  calves 
are  first  turned  out  they  do  not  know  enough  to  go 
into  the  houses  and  must  be  locked  in  every  night 
and  during  heavy  storms,  until  they  have  learnt  to 
go  in  of  their  own  accord.    The  most  convenient 


18     Feeding  and  Management  of  Dairy  Cattle 

fencing  is  a  hurdle  fence  built  in  eight  foot  sections 
and  removable.  In  one  comer  of  the  yard  a  hay 
rack  is  built  of  two  inch  strips  placed  vertically  about 
five  inches  apart.  This  prevents  the  hay  from 
spreading  around  the  yard  and  wasting.  The  calves 
are  kept  in  these  yards  during  the  period  that  they 
are  being  fed  on  skim  milk,  and  the  yards  are  in  use 
from  early  spring  until  late  fall.  The  fresh  air  and 
exercise  that  the  calves  get  in  this  way  prepares 
them  for  a  more  confined  winter.  It  is  advisable  to 
change  the  small  yards  at  least  once  during  the 
summer.  This  can  be  done  very  easily  by  changing 
the  fences  to  the  opposite  side  of  the  houses.  After 
the  yards  have  been  used  for  three  or  four  months 
the  ground  gets  sour  and  stale.  The  calves  will 
nibble  at  the  dirt,  and  this  may  cause  scours  or  in- 
digestion, which,  while  not  fatal,  will  retard  their 
growth.  When  the  yards  have  been  changed,  the 
old  yard  should  be  plowed,  limed  and  reseeded. 

When  the  calves  are  about  six  months  old  they 
are  transferred  to  a  pasture  lot  and  allowed  to 
run  around  together.  There  should  be  plenty  of 
shade  and  one  or  two  open  sheds  in  this  lot,  for 
shelter. 

Winter  management. —  The  same  feeding  schedule 
is  used  in  both  summer  and  winter.  The  calves  are 
also  started  in  separate  box  stalls  as  in  the  sum- 
mer but  remain  in  these  stalls  until  they  are 
three  months  old,  at  which  time  they  are  moved 
to  the  calf  barn  stalls  and  either  fastened  in  the 
stanchions,  which  are  adjustable  and  can  be  regu- 
lated to  five  different  sizes,  or  tied  with  halter  and 


Calves  from  Birth  until  Two  Years     19 

rope.  They  are  kept  in  these  stanchions  until  in 
the  spring  the  weather  is  sufficiently  warm  to  turn 
them  out  on  pasture. 

Fresh  air  and  exercise  are  just  as  important  in  the 
winter  as  in  the  summer  —  fresh  air  all  the  time 
and  exercise  at  least  once  a  day.  On  clear  days  when 
the  ground  is  hard  the  calves  should  be  turned  out 
in  an  exercising  yard  and  allowed  to  romp  and  kick 
out  their  legs.  The  length  of  time  for  them  to  re- 
main out  will  depend  upon  the  temperature.  Do 
not  let  them  get  over-chilled. 

For  stormy  weather  when  they  cannot  safely  be 
turned  ^ut  of  doors  there  is  usually  an  empty  bam 
floor  of  sufficient  size  to  turn  the  calves  loose 
or,  if  possible,  an  exercising  shed  with  dirt 
floor,  plenty  of  sunlight  and  good  ventilation  should 
be  used. 

In  turning  them  out  do  not  simply  unfasten  the 
stanchions  and  let  them  run  out  alone,  but  lead  each 
calf  out  with  a  rope ;  they  soon  get  so  that  they  will 
go  anywhere  wilHngly.  There  is  nothing  meaner  or 
harder  to  manage  than  a  cow  or  bull  that  has  never 
been  halter  broken. 

It  adds  greatly  to  the  appearance  of  an  animal, 
and  in  many  cases  adds  to  the  value,  if  the  horns  are 
symmetrical.  If  trainers  are  improperly  used,  or 
none  used  at  all,  many  cows  will  develop  horns 
shaped  like  a  steer^s,  or  horns  that  shoot  straight  out 
sideways.  If  the  trainers  are  properly  used  the 
horns  can  be  formed  in  any  shape  desired. 

The  trainers  should  be  put  in  place  when  the 
horns  are  from  one  to  two  inches  long,  but  not  before 


20     Feeding  and  Management  of  Dairy  Cattle 

the  horns  are  set;  to  make  sure  of  this  work  the 
horns  with  your  fingers.  If  you  can  work  them 
around  like  a  loose  tooth,  wait  a  little  longer  before 
applying  the  trainers.  After  they  have  been  at- 
tached tighten  them  every  day,  so  that  the  tips  of 
the  horns  that  extend  beyond  the  trainer  are  drawn 
almost  at  right  angles  to  the  base  of  the  horns. 
When  this  has  been  accomplished,  remove  the 
trainer.  After  the  horn  has  grown  two  or  three 
inches  longer,  if  it  does  not  seem  to  be  turning  in  at 
the  proper  angle,  bore  small  holes  through  the  horns 
near  the  tips  and  connect  them  with  a  double  piece 
of  bale  wire.  This  wire  should  be  tightened  often 
enough  to  eventually  draw  the  tips  closer  together. 
If  the  horns  are  turning  up  too  much,  wrap  a  piece 
of  sheet  lead  around  the  wires,  the  weight  of  which 
tends  to  draw  the  horns  down,  then  get  busy  with 
the  file  and  sandpaper  to  smooth  off  the  rough  spots 
and  angles. 

Heifers  from  six  months  old  until  calving.  —  The 
heifer  calves  from  early  spring  until  late  faU  are 
kept  on  pasture  all  the  time.  If  grass  is  plentiful 
they  will  not  require  very  much  of  anything  else  to 
eat.  We  keep  a  small  rack  full  of  alfalfa  hay  ac- 
cessible to  the  calves,  and  also  give  them  a  small 
quantity  of  the  calf  ration  each  day,  just  enough  to 
keep  them  in  good  condition.  A  little  salt  is 
sprinkled  in  the  feed,  and  they  always  have  access 
to  fresh  water. 

In  the  winter  the  heifers  are  kept  in  stanchions 
and  are  exercised  daily.  They  are  fed  2  or  3  pounds 
of  calf  ration  and  from  8  to  12  pounds  of  silage,  to- 


1% 


:t.«:**-.. 


CALF  EIGHT  MONTHS  OLD 


CALF  NURSING  WITH  BOTTLE 


Calves  from  Birth  until  Two  Years     21 

gather  with  all  the  hay  that  they  wiU  consume. 
The  condition  of  the  heifers  should  be  watched  just 
as  closely  as  that  of  the  young  calves. 

Great  care  should  be  taken  in  changing  the  heifers 
from  winter  quarters  to  pasture.  It  will  pay  to 
wait  until  the  grass  has  a  good  start,  the  weather 
is  settled,  and  the  ground  is  dry,  before  turning  them 
out.  The  change  should  be  made  gradually,  starting 
with  a  few  minutes  only  and  leaving  the  animals 
out  a  little  longer  each  day,  until  at  the  end  of  two 
weeks  they  can  be  left  out  altogether.  During  this 
time  gradually  decrease  the  grain  and  roughage  until 
they  are  being  fed  as  above. 

The  heifers  are  bred  to  freshen  when  they  are 
about  two  years  old.  When  they  are  18  months  of 
age  their  grain  is  changed  from  calf  ration  to  dry 
cow  ration,  and  at  this  time  begin  to  put  on  the 
finishing  touches,  not  only  for  calving,  but  for  the 
first  milk  test.  The  quantity  of  grain  to  feed  de- 
pends upon  the  condition  of  the  animal  and  the 
amount  of  fat  on  her  body.  We  always  have  a  cow 
somewhat  over  normal  weight  at  the  time  of  calving. 
The  first  few  months  she  will  lose  most  of  this  sur- 
plus fat,  and  from  then  on  should  at  least  hold  her 
normal  weight.  It  is  very  noticeable  that  a  fresh 
cow  in  poor  flesh,  even  though  known  to  be  a  high 
producer,  will  not  do  justice  to  herself. 

Up  to  the  age  of  two  years,  a  heifer  raised  by  this 
method  will  consume,  in  addition  to  pasturage,  the 
following:  Whole  Milk,  230  pounds;  Skim  Milk, 
1846  pounds;  Hay,  1400  pounds;  Grain,  1000 
pounds;  Silage,  2000  pounds. 


22    Feeding  and  Management  of  Dairy  Cattle 

In  selecting  cows  for  our  herd  we  select  the  best 
for  both  production  and  type.  We  know  that  if  a 
calf  is  neglected  or  has  had  setbacks,  she  will  not 
develop  to  the  best  cow  for  either  production  or 
type,  so  why  should  we  not,  whether  it  is  for  our 
own  or  some  other  herd,  pay  close  attention  to  de- 
tails, and  raise  the  best  calf  possible,  one  that  will 
pay  for  itself  in  the  shortest  possible  time? 

Shipping  Calves  By  Express.  —  We  very  seldom 
ship  calves  that  are  less  than  three  months  old,  as 
there  is  a  greater  risk  in  shipping  them  under  this 
age.  We  want  to  be  sure  that  the  calf  has  a  good 
start  and  is  accustomed  to  eating  grain.  Once  they 
have  reached  this  stage,  the  calves  can  be  shipped 
almost  anywhere  unaccompanied,  if  they  are  in 
good  condition  and  properly  crated,  with  instructions 
for  their  feed  and  care. 

The  accompanying  illustration  is  a  diagram 
of  the  crate  that  we  use.  It  is  built  very  strong 
but  not  excessively  heavy.  The  back  of  the 
crate  is  closed,  after  the  calf  is  in,  by  dropping  the 
back  boards  from  the  top  through  openings  slightly 
larger  than  the  boards,  which,  when  in  place,  fit 
snugly  in  a  pocket  in  the  floor.  They  are  held  firmly 
by  a  bolt  fastened  with  a  thumb  screw,  so  that  if  for 
any  reason  it  should  be  necessary  to  remove  the  calf 
during  transit  the  thumb  screw  could  be  taken  off 
and  the  slats  removed  by  lifting  from  the  top.  In 
the  front  there  is  a  door,  with  metal  or  leather  strap 
hinges,  large  enough  to  admit  a  pail  for  water  and 
grain.  The  floor  should  be  well  supplied  with 
bedding. 


Calves  from  Birth  until  Two  Years     23 

With  each  crate  we  ship  one  pail,  one  bag  of  feed 
and  one  bag  of  hay.  The  feed  should  be  a  calf 
ration  that  will  keep  the  bowels  in  good  condition, 
and  the  instructions  for  feeding  should  be  for  about 
one  half  or  two  thirds  of  the  usual  amount  fed.  The 
calf  will  not  suffer  except  from  hunger  if  it  is  under- 
fed for  a  few  days  during  shipment,  but  overfeeding 
may  result  seriously.  If  the  calf  is  being  fed  skim 
milk  this  can  be  discontinued  until  the  arrival  at  its 
destination ;  the  grain,  hay  and  water  will  supply  its 
wants  during  transit.  A  letter  of  instructions  is 
mailed  before  the  calf  is  shipped,  so  that  upon  its 
arrival  the  buyer  will  know  just  how  it  has  been  fed. 

We  tack  two  or  three  cards  on  each  crate  with  the 
following  instructions  for  the  express  agent. 

Please  feed  me  as  follows: 

Morning ....  Grain one  pint. 

Water all  I  want. 

Hay what  I  will  clean  up. 

Noon Water 

Night Grain one  pint. 

Water ....  all  I  want. 

Hay what  I  will  clean  up. 

Calf  Schedule 

Let  calf  remain  with  mother  not  over  twenty-four 
hours  after  born.  Feed  calf  mother's  milk  for  the 
first  ten  days,  as  follows:  2  lbs.  whole  milk  and  J 
pound  skim  milk  three  times  a  day;  feed  milk  at 
temperature  of  98  degrees  and  weigh  the  milk. 

After  the  first  ten  days,  feed  the  regular  herd 
milk  and  gradually  increase  to  about  4  pounds  to  a 
feed,  twice  a  day,  at  the  end  of  fifteen  days,  mixing 


4-  < 

^  ^^4    Feeding  and  Management  of  Dairy  Cattle 

^  ^  as  follows:  3 J  pounds  whole  milk,  J  pound  skim 
^  ^  milk;  feed  this  amount  until  skim  milk  is  substi- 
tuted at  from  four  to  six  weeks  old,  depending  upon 
the  progress  of  the  calf,  the  change  to  be  made  grad- 
ually (about  one  week).  During  this  time  the 
calf  will  begin  to  eat  hay  and  some  grain.  Do  not 
feed  alfalfa  or  clover  to  young  calves;  feed  only 
mixed  timothy  and  field  grasses  until  six  months  old. 

5  lbs.  skim  milk  to  a  feed,  when  8  weeks  old. 


6  ' 

i(  a 

ii          i 

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<   (( 

7  ' 

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'  10 

(   « 

8  ' 

H    11 

ii           I 

'  12 

(  it 

8  ' 

H    l( 

ii          i 

'  14 

i       it 

9  ' 

ii   « 

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'  16 

t       ft 

9  ' 

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'  18 

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i        ti 

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it          < 

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Feed  all  of  the  grain  that  calf  will  clean  up  with 
relish,  between  milk  feedings,  until  six  months  old. 
After  that  feed  two  or  three  pounds  of  the  following 
ration  per  day  until  eighteen  months  old: 

Parts  hy  weight 

Com  Meal 3 

Ground  Oats 3 

Wheat  Bran 1 

Oil  Meal 1 

Pay  close  attention  to  details.  When  the  calf 
shows  signs  of  scouring,  cut  down  feed  supply,  in 
particular  the  amount  of  milk  in  half.  If  sudden 
attack,  take  all  of  the  milk  away  for  a  feed  or  two, 
and  give  Castor  Oil,  1  to  3  ozs.  in  a  pint  of  milk 
(according  to  size  of  calf). 


CRATE  FOR  SHIPPING  CALVES 


PASTURE  SHOWING  OPEN  SHEDS 


Calves  from  Birth  until  Two  Years     25 

Give  warm  water  to  drink  two  or  three  times  per 
day  after  the  third  week.  Exercise  the  calves  every 
day.  Lead  bull  calves  every  day.  Pails,  mangers, 
and  feed  boxes  should  be  cleaned  and  sterilized  every 
day.  Wash  calf^s  navel  with  Iodine  a  short  while 
after  calf  is  born.  Sprinkle  a  little  salt  in  feed  once 
each  day.  In  the  winter  do  not  have  temperature 
in  calf  barn  above  50  degrees,  and  always  keep  the 
ventilators  wide  open. 


CHAPTER  III 

Feeding 

FACTORS  essential  to  milk  production.  —  In 
order  to  secure  the  maximum  results  in  the  pro- 
duction of  milk,  other  conditions  being  equal,  it  is 
essential  to  pay  due  attention  to  the  following  three 
factors,  in  addition  to  selection  and  breeding : 

First,  the  best  possible  ration. 

Second,  the  judgment  and  ability  of  the  feeder. 

Third,  the  thoroughness  and  efficiency  of  the 
milkers. 

We  shall  not  get  the  best  results  if  any  of  these 
factors  fall  short  of  the  highest  standard.  They  can 
be  compared  to  a  fleet  of  several  battleships  that  are 
steaming  away  at  sea,  closely  followed  by  the  enemy. 
One  of  the  ships  does  not  have  the  speed  of  the 
others,  so  the  six  faster  ones  have  to  hold  back  for 
the  slower  one.  We  may  have  a  good  ration  and 
good  milkers,  but  if  the  feeder  uses  poor  judgment, 
the  production  may  be  held  back  on  account  of  this 
one  factor  that  falls  short  of  the  standard.  Worse 
than  this,  the  neglect  of  that  one  factor  may  cause 
udder  trouble,  sick  cows,  weak  calves,  and  shy 
breeders.    If  we  were  to  look  closely  into  the  history 

26 


Feeding  27 

of  some  exceptional  records  of  milk  production,  we 
should  find  that  they  have  been  gained  by  sacri- 
ficing good  cows  and  even  an  entire  herd,  so  far  as 
breeding  is  concerned.  It  is  not  the  cow  that  makes 
60  or  70  or  80  pounds  of  milk  per  day,  for  the  first 
week  or  month,  that  wins  out,  but  the  one  that 
strikes  her  true  average,  and  holds  it  all  through 
the  12  months  of  her  test.  Records  are  made  during 
the  last  few  months  of  the  test. 

The  best  feed.  —  The  ideal  feed  is  a  balanced 
ration  that  will  produce  the  maximum  amount  of 
milk  and  butter  fat,  per  dollar  invested,  and  at  the 
same  time  keep  the  cow  in  good  condition.  It  is 
hard  to  suggest  a  grain  ration  that  would  suit  every 
locality,  as  the  conditions  differ  so  widely.  The 
ration  that  we  have  used  to  produce  our  Register  of 
Merit  records  is  as  follows: 

100  pounds  Com  Meal  (or  Hominy  Meal) 
100  pounds  Ground  Oats. 
100  pounds  Wheat  Bran. 

75  pounds  Linseed  oil  meal. 

50  pounds  Cottonseed  Meal. 

30  pounds  Gluten  Meal. 

60  pounds  dried  Beet-pulp. 

In  addition  to  this,  use  soiling  crops,  silage,  roots 
and  alfalfa  hay.  The  grain  ration  is  elastic,  and  is  so 
adjusted  that  the  nutritive  ratio  will  always  remain 
about  the  same.  For  instance  in  the  fall  of  the 
year  when  we  change  from  a  legume  soiling  crop  to 
corn  silage  we  thereby  increase  the  amount  of  carbo- 
hydrates in  the  total  ration,  and  to  maintain  about 
the  same  N.  R.  as  before  we  increase  the  protein  in 


28    Feeding  and  Management  of  Dairy  Cattle 

the  grain  ration,  by  increasing  the  amount  of  Oil 
Meal  and  Cottonseed  Meal.  Our  N.  R.  varies  with 
the  feed  given  to  different  cows,  running  from  1:4.5 
to  1 : 5.2,  according  to  the  condition  and  requirements 
of  the  individual.  If  you  are  sure  that  you  have 
selected  a  good  grain  ration  there  are  no  advantages 
to  be  gained  by  changing  it,  unless  a  certain  grain 
has  advanced  in  price  beyond  its  value  as  a  feed, 
and  a  good  substitute  can  be  found.  On  the  other 
hand  if  you  have  proved  by  experiment  that  you 
can  better  your  results  by  changing  the  ration,  it 
would  be  folly  not  to  do  so.  Get  a  good  ration  and 
stick  to  it. 

In  order  to  ascertain  the  proper  proportion  of  each 
feed  to  use  in  balancing  a  ration,  we  should  be 
familiar  with  the  analysis  of  the  different  feeds,  and 
the  requirements,  for  the  animals,  of  the  different 
elements  contained  in  these  feeds. 

The  dairy  cow  needs  its  feed  primarily  for  two 
purposes :  First,  for  body  maintenance.  Second,  for 
the  production  of  milk.  A  comparison  of  the  utili- 
zation of  the  feed  given  to  (1)  a  good  cow,  and  (2) 
a  poor  cow,  is  as  follows : 

(1)  Good  cow,  Maintenance MUk  production 

35%  oi  ration.  65%  of  ration. 

(2)  Poor  cow,  Maintenance Milk  prodiiction 

55.8%  of  ration.        44.2%  of  ration. 

According  to  Wolff's  feeding  standard,  the  dry 
matter  and  digestible  nutrients  required  for  main- 
tenance and  production  are  as  follows: 


Feeding 


29 


Digestible 


Milk  cows  when 
yielding       daily 
27.5    pounds 

Dry 

matter, 
pounds 

Protein, 
pounds 

Carbohydrates 

+  UatX2.25) 

pounds 

Total 
pounds 

Nutritive 
ratio 

milk 

32 
24 

3.3 

2.5 

14.8 
13.4 

18.1 
15.9 

1'4.5 

average  milk 
cows 

1:5.4 

Digestible  nutrients  in  one  pound  of  various  feed- 
ing stuffs: 

Kind  of  Food  y^^^^  ^^  ^^^^  ^^^^^ 

Cured  roughage                 Matter    Protein  hydrates  Fat 

Fodder  Corn  (drilled) 76  .037  .41  .015 

Corn  Stover 59  .014  .31  .007 

Sorghum  Fodder 50  .024  .32  .016 

Millet 86  .050  .47  .011 

Timothy 87  .028  .43  .014 

Red  Top 91  .048  .47  .010 

Prairie  (upland) 87  .03  .42  .014 

Frame  (mixed) 84  .029  .41  .012 

Prairie  (swale) 86  .026  .42  .011 

Barley  Hay 85  .057  .44  .01 

Oat  Hay 86  .047  .37  .017 

Pea  Hay 90  .080  .41  .017 

Cow  Pea  Hay 89  .058  .39  .013 

Soy  Bean  Hay 88  .106  .41  .012 

White  Clover  Hay 90  .115  .42  .015 

Red  Clover  Hay 85  .071  .38  .012 

Alsike  Clover  Hay 90  .084  .42  .015 

Alfalfa  Hay 94  .117  .41  .01 

Wheat  Straw 90  .008  .35  .004 

Oat  Straw 91  .013  .39  .008 

Barley  Straw 86  .009  .40  .006 

Kafir  Forage 48  .009  .26  .011 

Oat  and  Pea  Hay 89  .076  .41  .015 

Oat  and  Vetch 85  .083  .36  .013 


30    Feeding  and  Management  of  Dairy  Cattle 

Total  Dry  Crude  Carbo- 

Silage                         Matter  Protein  hydrates  Fat 

Com 26  .012  .14  .007 

Sorghum 24  .001  .13  .002 

Clover 28  .020  .13  .010 

Alfalfa 27  .030  .08  .019 

Cow  Pea 21  .015  .09  .009 

Soy  Bean 26  .027  .09  .013 

Pea  Cannery  Refuse 23  .021  .13  .008 

Corn  Cannery  Refuse 21  .003  .12  .006 

Roots  and  Tubers 

Carrots 11  .008  .08  002 

Potato 21  .011  .16  001 

Sugar  Beet 13  .013  .10  .001 

Common  Beet 11  .012  .08  .001 

Mangel 09  .010  .05  .002 

Rutabaga 11  .010  .08  .002 

Flat  Turnip 10  .009  .06  .001 

Wet  Beet  Pulp 10  .005  .08  .000 

Concentrates 
{Ground  Grains  and  By-products) 

Corn 89  .079  .67  .43 

Barley 89  .087  .65  .016 

Oats 90  .107  .50  .038 

Wheat 89  .088  .67  .015 

Wheat  Bran 88  .119  .42  .025 

Flour  Wheat  Middlings 90  .17  .54  .041 

Wheat  Shorts 89  .130  .46  .045 

Red  Dog  Flour 90  .162  .57  .034 

Emmer  (Speltz) 92  .10  .70  .02 

Com  and  Cob  Meal 85  .044  .60  .029 

Kaffir  Com 90  .052  .44  .014 

Sorghum  Seed 87  .045  .61  .028 

Buckwheat  Bran 92  .059  .34  .02 

Buckwheat  Middlings 87  .227  .37  .061 

Rye  Bran 88  .112  .47  .020 

Rye  Middlings 88  .110  .53  .026 

Millet 88           .071  .48  .025 

Hominy  Feed 90           .068  .60  .074 

Com  Oil  Meal 91           .158  .39  .108 

Bean  Meal 89          .202  .42  .013 


Feeding  31 


Cow-Pea  Meal 85 

Soy  Bean  Meal 88 

Gluten  Feed 91 

Gluten  Meal 90 

Linseed  Meal 90 

Cottonseed  Meal 93 

Flaxseed 91 

Tankage 930 

Brewers  Grain-Dry 91 

Malt  Sprouts 90 

Distillery  Grains,  dry 92 

Dried  Beet  Pulp 92 

Fresh  Green  Roughage 

Com,  fodder,  all  analyses 219 

Sweet  com  fodder  before  milk  stage    .  100 
Com  Stover,  Green  ears  removed     .  227 

Sugar  Cane 217 

Bluegrass,  Kentucky,  all  analyses     .  316 

Brome  Grass,  smooth 330 

Millet,  Hungarian 276 

Mixed  Grasses 

Mixed  Grasses,  immature 297 

Rye  Grass,  Italian 271 

Rye  Grass,  perennial 266 

Timothy,  all  analyses 375 

Oat  fodder 261 

Oat  fodder,  8  in.  high 130 

Rye  fodder 213 

Rye  fodder,  5  in.  high 181 

Wheat  fodder,  all  analyses 274 

Alfalfa,  all  analyses 253 

Clover,  Alsike 243 

Clover,  crimson 174 

Clover,  red,  all  analyses 262 

Cowpeas 163 

Peas,  field,  Canada 166 

Soybeans,  all  analyses 236 

Velvet  bean 179 

Vetch,  common 204 

Vetch,  hairy 181 


.168 

.55 

.011 

.291 

.23 

.146 

.213 

.63 

.029 

.297 

.42 

.061 

.302 

.32 

.069 

.376 

.21 

.096 

.206 

.17 

.290 

.501 

.00 

.116 

.200 

.32 

.060 

.203 

.46 

.014 

.228 

.40 

.116 

.041 

.65 

.000 

.010 

.128 

.004 

.008 

.061 

.002 

.005 

.120 

.002 

.004 

.123 

.006 

.023 

.148 

.006 

.029 

.150 

.002 

.019 

.148 

.006 

.036 

.145 

.009 

.018 

.127 

.007 

.017 

.125 

.007 

.015 

.193 

.006 

.023 

.118 

.008 

.03i 

.041 

.005 

.021 

.122 

.005 

.051 

.62 

.007 

.028 

.151 

.006 

.033 

.104 

.004 

.027 

.118 

.004 

.023 

.081 

.004 

.027 

.130 

.006 

.023 

.080 

.003 

.029 

.071 

.003 

.032 

.102 

.005 

.027 

.072 

.004 

.027 

.089 

.003 

.035 

.081 

.004 

32    Feeding  and  Management  of  Dairy  Cattle 

Mixed  legumes  and  grasses 

Clover  and  mixed  grasses 273  .022  .141  .006 

Cowpeas  and  Corn 200  .013  .114  .003 

Cowpeas  and  Oats 218  .033  .091  .006 

Cowpeas  and  sorghum 187  .007  .100  .003 

Peas  and  miUet 197  .019  .084  .008 

Peas  and  Barley 202  .027  .088  .005 

Peas  and  Oats 226  .024  .106  .006 

Peas,  oats  and  Rape 179  .023  .073  .005 

Soybeans  and  Com 238  .017  .136  .006 

Soybeans  and  Kafirl 171  .009  .079  .004 

Vet<;h  and  Barley 200  .021  .  105  .002 

Vetch  and  Oats 265  .028  .133  .004 

Vetch  and  ^Tieat 227  .024  .122  .003 

The  other  requirements  of  a  ration  are : 

1.  It  must  contain  sufficient  food  nutrients  in 
the  right  proportion,  which  means  the  correct  pro- 
portion of  dry  matter,  protein  and  carbohydrates. 
The  ratio  of  protein  to  carbohydrates  is  commonly 
spoken  of  as  the  "nutritive  ratio,"  thus,  to  say  that 
the  nutritive  ratio  of  a  given  feed  is  1:  5.4  means 
that  there  is  one  part  of  protein  to  5.4  parts  of  carbo- 
hydrates in  the  feed. 

2.  It  must  have  sufficient  bulk.  Hence  the  use 
of  roughage,  etc. 

3.  It  must  be  palatable.  Aids  in  this  direction  are 
the  addition  of  Molasses  water,  Beet-Pulp,  Salt, 
Moistening,  Steaming,  etc. 

4.  There  must  be  a  certain  degree  of  variety. 
This  is  ensured  by  using  a  variety,  or  mixture  of 
several  feeds. 

5.  Cows  require  succulent  food.  (Silage,  Soiling 
Crops,  Wet  Beet-Pulp,  Molasses,  Roots,  etc.) 

6.  The  feed  must  be  economical.  This  does  not 
mean  that  a  cheap  feed  is  to  be  used. 


Feeding  33 

7.  There  must  be  a  certain  amount  of  ash  (Mm- 
eral  Matter)  in  the  food,  (Alfalfa,  Bran,  etc.) 

8.  The  cows  also  require  salt  and  water  in  their 
food. 

We  now  know,  according  to  the  above  standards, 
the  feed  requirements  for  the  average  milk  cow,  the 
analyses  of  the  feeds,  and  the  other  requirements  of 
a  balanced  ration.  The  next  step  is  to  determine 
the  feeds  to  use,  according  to  their  availability, 
making  use  of  home-grown  feeds  as  far  as  possible. 

As  an  example  we  will  select  the  feeds  mentioned 
for  the  test  ration  on  page  34,  for  a  cow  that  is  milk- 
ing 25  pounds  a  day.  We  make  a  list  of  the  feed 
(see  test  ration,  page  34),  and  so  proportion  the 
weights  of  grain  that  the  total  weight  will  be  10.3 
pounds,  which  is  the  average  portion  fed  to  each 
cow  daily  in  addition  to  the  roughage.  We  then 
refer  to  the  table  (Page  29)  and  figure  the  amounts 
of  dry  matter,  protein  and  carbohydrates  plus  fat 
that  are  contained  in  each  feed,  and  enter  the 
amounts  in  the  correct  columns.  In  adding  these 
columns  we  find  that  we  have  24.79  pounds  of  dry 
matter,  3.066  pounds  of  protein,  12.518  pounds  of 
carbohydrates,  and  1.442  pounds  of  fat.  This  latter 
is  converted  into  the  equivalent  weight  of  carbo- 
hydrates by  multiplying  by  2.25,  and  the  result 
3.244  is  added  to  the  carbohydrates,  making  the  total 
15.762  pounds.  We  then  find  by  dividing  that  our 
nutritive  ratio  is  1  part  of  protein  to  5.14  parts  of 
carbohydrates.  The  carbohydrate  content  is  slightly 
higher  than  the  Wolff  standard,  but  as  this  is  a 
winter  ration  it  is  purposely  thus  proportioned  on 


34    Feeding  and  Management  of  Dairy  Cattle 

account  of  the  severe  weather  in  our  locality,  and 
the  necessity  of  the  cows  having  to  furnish  more 
body  heat  to  keep  them  warm. 


mnds 

Feed 

Dry  Matter 

Protein  Carbohydrates 

Fat 

2 

Corn  Meal 

1.780 

.158 

1.34 

.86 

2 

Ground  Oats 

1.80 

.214 

1.00 

.076 

2 

Wheat  Bran 

1.76 

.238 

.84 

.050 

1.5 

Oil  Meal 

1.35 

.453 

.48 

.103 

1 

Cottonseed  M 

.93 

.376 

.210 

.096 

.6 

Gluten  Feed 

.546 

.127 

.318 

.017 

1.2 

Beet  Pulp,  dry 

1.104 

.049 

.780 

.000 

10.3 

10 

Alfalfa  Hay 

9.40 

1.170 

4.10 

.10 

1 

Beet  Pulp 

.92 

.041 

.65 

.000 

20 

Corn  Silage 

5.20 

.240 

2.80 

.140 

24.790 

3.066 

12.518 

3.244 

15.762 

1.442 
3.244 

15.762 

— =  5.14 

=  nutritive  ratio. 

3.066 


After  you  have  thoroughly  studied  the  methods  of 
balancing  a  ration,  see  if  you  can  work  out  correctly 
the  nutritive  ratio  of  the  above  ration  without  refer- 
ring to  the  analysis  of  the  feeds  as  worked  out  on 
this  chart,  but  write  the  name  and  weights  of  the 
different  feeds,  and  figure  your  analyses  from  the 
chart  (page  29). 

After  this  has  been  successfully  accomplished, 
figure  the  Nutritive  Ratio  for  summer  use,  by  sub- 
stituting for  the  corn  silage.  Oat  and  Pea  hay 
cut  green,  as  a  soiling  crop.  Also,  reduce  the  oil  meal 
and  cottonseed  meal,  as  the  Oat  and  Pea  hay  con- 
tain more  protein  in  proportion  than  the  corn  silage. 
It  also  improves  the  ration  to  increase  the  gluten 


Feeding 


35 


KiCX^CWOOD  FARMS  JERSEY  HERD 


_T«tbeg( 


Jtfi. 


Mn 

"■"    _     _ 

KBMABXS 

«._ 

Nooo 

B^nin. 

T01.I  fa.  D.7 

AOOIUKIATB 
TOTAL 

U>«. 

IIM. 

Lta. 

tttb. 

LIM. 

lOlh. 

Um. 

lOtlu 

¥•' 

U 

12 

12 

" 

49 

0     ■ 

Lin. 

IM. 

^.^ 

u 

ft 

12 

5 

19 

2 

60 

2 

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v.: 

« 

« ' 

U 

6  ■ 

11 

« 

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U? 

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9 

9 

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16 

17 

18 

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21 

22 

23 

24 

2S 

26 

27 

28 

29 

30 

31 

, 

T«Bl  Milk  *at  Mootb 

,„ 

An>»l-*tca        ofPu 

Monthly  Milk  Record  Forma 


36    Feeding  and  Management  of  Dairy  Cattle 

feed.  Work  out  the  following  summer  ration  in  the 
same  manner  that  you  figured  the  winter  ration. 
When  you  have  successfully  mastered  this,  you 
should  be  qualified  to  figure  out  a  proper  nutritive 
ratio  for  other  feeds  and  proportions. 

Pounds  Feed  Dry  Matter    Protein  Carbohydrates      Fat 


2 

Corn  Meal 

1.780 

.158 

1.34 

.860 

2 

Ground  Oats 

1.800 

.214 

1.00 

.076 

2 

Wheat  Bran 

1.760 

.238 

.840 

.050 

1 

Oil  Meal 

.900 

.302 

.320 

.069 

.6 

Cottonseed 

.658 

.225 

.126 

.057 

1 

Gluten  Feed 

.910 

.213 

.530 

.029 

1.2 

Beet  Pulp 

1.104 

.049 

.780 

.000 

9.8 

10.0 

Alfalfa 

9.400 

1.170 

4.100 

.100 

1 

Beet  Pulp 

.920 

.041 

.650 

.000 

20 

Peas  and  Oats 

4.520 

.480 

2.120 

.120 

23.652 

3.090 

11.806 

3.062 

14.868 

1.361 

2.25 

3.062 

14.868 

=  4.81 

=  nutritive  ratio. 

3.090 


These  rations  act  as  a  guide  and  starter  for  the 
feeder,  and  as  a  convenience  in  mixing  the  feed  in 
quantities  to  last  the  entire  herd  for  several  days. 
The  methods  of  feeding  and  the  individual  require- 
ments of  each  cow  are  just  as  important  to  consider 
as  is  the  guide  ration. 

Ability  and  judgment  of  the  feeder.  —  There  is 
a  limit  or  safety  point  of  feeding  and  production  for 
every  cow.  The  question  to  determine  is,  what  is 
that  limit  or  safety  point?  Probably  two  of  the 
hardest  things  for  the  feeder  to  do  are:  (1)  To  stop 
increasing  the  feed  given  to  a  cow  when  she  has 


Feeding 


37 


BROOKWOOD  FARMS  JERSEY  HERD 


neoisTCR  or   mcki 


Gne-jQtfozdjsJMxfasUSpat- 


.A.  J.  C  C  No..2fia4&fc. 


Sift-gap«^J38tfarA  TiwU  .Do. 


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Calved Carried  CaH         v.  daya.     Qualified  for  Oaa*. 


Test  started_»Dl.^JL0,_1918^  Test  ends    ■a«._A._a2ia..Jt  of  M 

.  IMo- 

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PouodbFil 

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Kay,  SI 

- 



MoQjhiT 
Avaifa 

Remarks : 

n 

1 

FearZy  MUk  Record  Forms 


38    Feeding  and  Management  of  Dairy  Cattle 

reached  her  safety  point,  and  (2)  To  reduce,  or  take 
the  feed  entirely  away  from  the  cow  at  the  first 
least  sign  of  a  drop  in  milk,  or  of  being  off  feed. 

We  may,  by  the  way  of  illustration,  consider  first 
of  all  the  case  of  a  cow  that  by  forcing  would  give 
55  pounds  of  milk  per  day.  She  may  hold  that  level 
for  one  week  or  one  month,  but  is  being  forced  over 
the  safety  point  of  feeding,  and  the  break  in  pro- 
duction is  sure  to  come.  It  would  be  best  in  this 
case  to  hold  the  cow  at  52  or  53  pounds  per  day  by 
giving  less  feed.  She  would  then  have  a  much 
better  chance  to  hold  this  average  for  four  or  five 
months,  and,  as  she  advances  in  lactation  period,  to 
show  a  slow,  gradual  decrease  in  milk  flow.  There 
is  no  doubt  but  that  the  amount  of  feed  given 
greatly  influences  the  production,  but  after  a  certain 
amount  has  been  consumed,  further  increase  of  feed 
ceases  to  augment  the  flow.  We  have  proved  to  our 
own  satisfaction,  with  a  cow  that  was  apparently 
milking  very  well  but  seemed  to  be  fed  too  heavily, 
that  reducing  her  feed  a  pound  or  two  resulted  in 
absolutely  no  drop  in  production,  and  in  some  in- 
stances it  has  even  resulted  in  an  increase  in  milk 
flow  on  the  lessened  amount  of  grain.  Which  dem- 
onstrates that  big  yearly  records  are  not  made  by 
cramming  the  cow  with  feed,  but  by  liberal  feeding, 
the  ability  of  the  cow  to  transform  that  feed  into 
milk,  and  the  ability  and  judgment  of  the  feeder  in 
catching  her  at  the  safety  point,  and  holding  her 
level. 

As  a  second  illustration,  a  cow  has  been  holding 
her  level  of  production,  but  shows  a  drop  in  pro- 


W    o 

HOi 
en 


^   .2 

1—1  tH 

02      O 


.  asaAidsaas-iKiKif. 


Feeding  39 

duction  on  a  certain  day,  of  three  or  four  pounds 
below  her  usual  average.  Of  course  it  is  hard  for  a 
feeder  to  see  his  cow  giving  less  milk,  as  he  is  greatly 
interested  in  having  her  make  a  good  test ;  so,  being 
overanxious,  instead  of  taking  one  half  or  all  of 
the  feed  away,  he  tries  to  jolly  her  along,  and  pos- 
sibly gives  her  more  grain  to  bring  her  back,  and 
knocks  her  completely  off.  A  cow  that  is  slightly 
off  condition,  or  shows  by  other  symptoms  that  she 
is  getting  ready  for  a  drop  in  milk,  will  always  give 
warning.  If  the  feeder  is  experienced  and  watchful, 
he  will  detect  these  warnings,  and  usually  catch  the 
cow  in  time  to  prevent  the  drop.  There  are  some 
cases,  however,  that  come  on  suddenly  and  practi- 
cally without  warning,  such  as  toxemia,  a  protein 
poisoning  or  form  of  auto-intoxication.  This  occurs 
frequently  in  cows  that  are  on  test  and  where  the 
feeder  inadvertently  oversteps  the  safety  point.  The 
symptoms  are  almost  identical  with  those  of  milk 
fever,  and  the  treatment  is  the  same.  About  four 
hours  after  recovery  from  the  acute  symptoms  there 
is  a  rise  in  temperature  to  about  105  degrees,  and  the 
pulse  is  very  rapid.  At  this  time  the  cow  should 
have  treatment  to  relieve  these  conditions. 

This  milk  chart  illustrates  how  these  warnings 
can  be  detected.  Each  square  from  left  to  right 
represents  one  day,  each  square  from  bottom  to  top 
a  pound  of  milk.  The  sheet  should  be  long  enough 
for  one  year  or  365  squares,  and  deep  enough  to  com- 
pare four  cows  together.  The  cow  represented  by 
the  heavy  line  has  made  an  exceptionally  good 
record,  and  before  the  results  of  the  other  cows  are 


40    Feeding  and  Management  of  Dairy  Cattle 

recorded,  we  insert  this  one  complete  for  the  year  in 
red  ink ;  then  each  day  we  enter  the  other  three,  one 
in  a  solid  black  line,  one  a  dotted  line,  and  the  third 
by  dot  and  dash.  Each  break  of  over  two  pounds 
we  consider  as  a  warning.  It  is  not  always  the  sign 
of  a  break,  but  the  sign  to  watch  the  cow  very 
closely.    The  next  day  she  may  strike  her  average, 


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Milk  Chart  Showing  Comparison  of  Four  Cows  on  test 
Emphasizing  the  Importance  of  the  ^'Safety  Point " 

but  should  she  go  down  still  more  the  second  day, 
it  is  time  for  action.  As  an  example  of  the  use  of 
the  chart,  cow  No.  1  has  completed  a  very  good  test, 
and  her  milk  scale  has  been  marked  on  the  chart  for 
the  whole  year,  to  be  used  as  a  comparison.  Cow 
No.  4  has  been  milking  very  well,  but  has  been  fed 
or  forced  a  little  over  the  safety  point.  On  the 
third  day  the  feeder  had  warning  to  watch  her,  and 
on  the  fourth,  notice  to  take  action.  The  feeder, 
being  overanxious,  took  action  the  wrong  way  by 


Feeding  41 

increasing  the  feed,  which  resulted  in  a  large  salient 
in  the  chart.  Cow  No.  3  on  the  second  day  gave 
warning.  In  this  case  the  feeder  paid  heed  to  that 
warning  and  watched  her  very  closely.  On  the 
morning  of  the  third  day  he  took  action  by  with- 
drawing most  of  the  feed  and  giving  a  dose  of  epsom 
salts.  On  this  day  she  lost  about  two  pounds  more 
of  milk,  but  on  the  fourth  and  fifth  days  she  about 
held  her  own,  showing  that  the  feeder  had  her 
under  control.  With  a  slight  increase  in  feed  each 
day  she  gradually  came  back  to  her  true  level,  but 
never  received  as  much  feed  as  she  had  been  getting 
previous  to  the  break.  The  number  of  squares  be- 
tween the  lines  representing  No.  3  and  No.  4  cows, 
show  the  pounds  of  milk  that  would  have  been 
saved,  had  better  judgment  been  used.  The  best 
method  and  display  of  judgment,  however,  was  used 
on  cow  No.  2.  She  had  reached  a  good  level  and 
could  have  averaged  possibly  2  or  3  pounds  more 
per  day  by  forcing,  but  he  held  her  at  her  safety 
point,  being  willing  to  sacrifice  a  short  high  milking 
period  for  a  long  steady  one,  and  finally  a  larger 
total  production. 

Some  cows  are  higher  producers  than  others.  The 
poorest  cow  in  the  herd  will  not  under  the  best  of 
conditions  give  over  a  certain  amount  of  milk,  which 
is  usually  far  less  than  the  average  herd  production. 
She  has  demonstrated,  if  we  have  been  watchful,  that 
she  has  reached  the  limit  of  her  production,  and 
probably  does  not  pay  for  her  keep.  On  the  other 
hand  the  best  cow  may  not  produce  much  more  than 
the  limit  of  the  poorest  if  there  is  a  break  in  the 


42    Feeding  and  Management  of  Dairy  Cattle 

efficiency  of  our  combination  of  feed,  feeder  and 
milker.  A  heifer  that  does  not  make  good  the  first 
year  deserves  another  trial,  as  the  chances  are  that 
she  will  do  better  later  on,  but  a  cow  four  or  five 
years  old  that  does  not  pay  for  her  keep  is  just  as 
bad  as  milking  a  good  cow  into  a  leaky  bucket. 

The  cows  are  fed  as  individuals  and  not  as  a  herd, 
so  that  the  requirements  and  the  likes  and  dislikes 
of  each  individual  cow  must  be  studied.  The  prac- 
tice of  wheeling  the  feed  cart  down  the  passage  in 
front  of  the  mangers,  guessing  the  amount  of  feed 
required  by  each  cow  and  throwing  it  in  with  a  scoop, 
is  not  only  wasteful  but  it  is  not  fair  to  the  cow. 
Some  cows  will  get  more  than  their  actual  needs, 
and  some  less.  One-quarter  of  a  pound  more  or  less 
s'eems  hardly  enough  to  bother  about,  but  in  a  herd 
it  will  amount  to  quite  an  item  in  a  few  months* 
time. 

If  the  cow  is  getting  overfat  on  the  feed  that  she 
is  consuming,  we  first  reduce  her  allowance  a  little. 
If  this  causes  a  reduction  in  milk  flow  we  go  back  to 
the  original  amount,  and  narrow  the  ration  by  sub- 
stituting possibly  a  little  more  oil  meal,  or  if  the 
cow  is  gettiQg  thin  we  either  increase  the  amount, 
or  widen  the  ration  by  adding  more  Corn  Meal.  She 
may  like  her  feed  either  dry  or  sloppy,  or  she  may 
like  her  silage  and  beet-pulp  fed  separate  better  than 
mixed  with  the  grain.  Most  cows,  however,  form  the 
habit  of  being  served  a  certain  way,  and  it  is  the  ex- 
ception rather  than  the  rule  to  have  to  do  more 
than  either  widen  or  narrow  the  ration,  or  increase 
or  lessen  the  amount. 


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Feeding  43 

The  feed  truck  is  divided  in  two  com- 
partments, one  for  milk  ration  and  one  for  dry  cow 
ration.  Above  the  truck  is  a  frame  high  enough  to 
hold  the  feed  scales  and  a  pail.  To  the  left  of  the 
scales  is  a  list  containing  the  names  of  all  the  cows, 
and  the  amount  to  feed  to  each.  On  the  left  of  the 
cart  is  a  box  containing  salt.  From  one  to  three 
ounces  are  mixed  with  the  feed  of  each  cow  daily, 
depending  upon  the  amount  of  milk  produced.  The 
two  pans  in  back  of  the  frame  are  for  oil  meal  and 
corn  meal. 

The  feed  cart  is  never  taken  into  the  cow  barn, 
the  feed  being  prepared  as  follows:  The  pails 
are  placed  on  the  platform  truck  in  rotation, 
so  that  the  feeder  knows  which  cow  each  pail  is  for, 
and  are  filled  about  one  quarter  full  of  water.  To 
this  is  added  about  one  pint  of  molasses  water, 
which  is  mixed  by  diluting  one  quart  of  molasses  in 
twelve  quarts  of  water.  The  feed  is  moistened  with 
this  solution  mainly  because  the  cows  find  it  more 
palatable  that  way,  and  by  experiment  we  know 
that  we  can  thus  secure  better  results  than  by  dry 
feeding.  After  the  water  and  molasses  are  ready 
the  feeder  refers  to  the  chart.  Number  1  cow,  for 
instance,  will  get  four  pounds  of  regular  milk  ration 
per  feed.  This  is  weighed  out  accurately  and  poured 
in  number  1  pail,  and  stirred  in  the  molasses  solu- 
tion with  a  wooden  paddle  by  an  assistant.  Number 
2  cow  is  to  get  4  pounds  of  milk  ration  and  |  pound 
of  oil  meal,  which  is  weighed  out  and  mixed  as  was 
number  one.  Number  three  will  get  3J  pounds  of 
milk  ration  and  i  pound  of  corn  meal.    Number  4 


44    Feeding  and  Management  of  Dairy  Cattle 

cow  is  dry  and  we  are  trying  to  make  her  put  on 
weight,  preparatory  to  calving  and  the  next  test; 
so  we  feed  her  the  dry  cow  ration,  composed  of 

200  pounds  of  Corn  Meal 
200       "       "  Ground  Oats 
200       "       "  Wheat  Bran 
100       "      "  Oil  Meal 

After  each  pail  has  been  filled  with  the  grain 
ration,  the  feeder  again  refers  to  his  chart,  weighs 
out  the  correct  proportion  of  beet  pulp,  and  pours 
it  on  top  of  the  grain  in  each  pail.  The  truck  is  then 
wheeled  to  the  cow  barn,  and  each  pail  is  placed  in 
front  of  the  manger  of  the  cow  for  which  it  was 
mixed.  The  milkers  then  dump  the  feed  in  the 
manger,  so  that  each  cow  is  eating  while  being 
milked.  During  the  milking  period  the  feeder  will 
watch  the  cows  and  note  how  they  will  clean  up  their 
feed,  and  check  on  the  milk  weights  as  they  are 
weighed  in  the  milk  receiving  room.  The  condition 
of  the  dung  is  also  noted  frequently.  After  the 
cows  have  all  been  milked  the  feeder  wheels  the 
truck  containing  silage  into  the  cow  barn  and  feeds 
each  cow  her  portion.  After  the  completion  of  this 
operation  the  Alfalfa  is  brought  in  on  trucks  and 
fed.  The  weights  are  estimated  approximately  by 
eye. 

Our  rule  is  to  breed  all  cows  so  that  they  will  have 
a  rest  period  of  at  least  six  or  eight  weeks  before 
calving.  It  not  only  helps  to  put  them  in  better 
condition  for  calving,  but  they  will  start  the  test 
with  a  higher  average,  and  are  likely  to  be  more 


Feeding  45 

persistent.  After  the  completion  of  the  test,  the 
cows  are  dried  up. 

We  then  commence  feeding  dry  cow  ration,  the 
quantity  depending  upon  the  weight  and  condition 
of  the  cow  at  this  time,  the  feed  ranging  from  two  to 
ten  pounds  per  day,  also  several  pounds  of  corn 
silage,  and  all  of  the  hay  that  she  will  clean  up 
within  a  reasonable  time.  About  two  weeks  before 
freshening,  her  feed  is  gradually  reduced,  so  that 
the  last  four  or  five  days  she  receives  only  two  or 
three  pounds  of  bran  mash  per  day,  and  hay  as 
before.  At  the  first  sign  of  calving  she  is  given  a 
dose  of  epsom  salts.  The  management  of  the  cow 
at  calving  time  is  described  in  the  chapter  on  calf 
raising. 

After  calving  and  for  the  first  two  days  the  cow  is 
given  warm  water  to  drink,  and,  in  addition  to  all 
of  the  hay  that  she  will  eat,  2  or  3  pounds  of  warm 
bran  mash.  After  the  second  day  start  feeding  the 
regular  milk  ration,  about  3  or  4  pounds  daily,  and 
increase  by  from  J  to  1  pound  per  day  for  the  next 
six  days.  Continue  feeding  this  amount  for  five 
days  or  more  without  an  increase.  Then  if  she  is 
doing  well  increase  about  ^  pound  daily  until  you 
think  the  safety  point  has  been  reached.  This 
amount  should  be  continued  for  several  days,  and 
then  reduced  about  1  pound  to  determine  whether 
she  is  consuming  more  grain  than  is  necessary  to 
hold  her  level.  The  silage  and  beet-pulp  should  also, 
be  gradually  increased  with  the  grain. 

The  cow  is  started  on  test  the  fourth  day  after 
calving,  and  from  this  time  on  we  use  the  feeding 


46    Feeding  and  Management  of  Dairy  Cattle 


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___ 

ef  Feed  Record  Chart 


48     Feeding  and  Management  of  Dairy  Cattle 

chart.^  It  takes  but  a  short  time  each  day  to 
keep  it  up  to  date,  and  experience  will  soon  prove 
that  the  efficiency  of  the  herd  will  be  greatly  in- 
creased through  its  use. 

The  use  of  the  chart  is  threefold:  First,  to  de- 
termine the  profitable  and  unprofitable  cows  in  the 
herd,  by  the  cost  records  of  all  feed  consumed,  and 
the  value  of  the  milk  produced.  Second,  to  de- 
termine the  amounts  to  feed  for  the  most  econom- 
ical production,  and,  in  official  testing,  the  safety 
point  or  maximum  amount  of  feed  that  it  is  safe  to 
feed  the  cow,  and  still  have  her  hold  her  level  of 
production.  Third,  to  determine  the  condition  of 
the  cow. 

To  determine  profitable  and  unprofitable  cows  in 
the  herd. 

Four  squares  on  the  chart  represent  one  day.  The 
first  square  is  for  the  total  pounds  of  grain  fed  on 
that  day.  The  second  square  is  for  the  pounds  of 
silage.  The  third  square  is  for  beet-pulp  (which  is 
usually  soaked,  in  proportion  by  weight  of  three  of 
water  to  one  of  pulp),  and  the  fourth  square  is  for 
the  pounds  of  milk  produced.  The  grain  and  silage 
are  weighed  on  scales  attached  to  the  feed  truck. 
The  weight  of  hay  is  estimated  by  first  weighing  a 
sample  of  the  average  amount  fed,  and  using  that 
as  a  basis  for  the  weights.  If  soiling  crops  or  other 
feeds  are  used  instead  of  silage  of  beet-pulp,  these 
squares  can  be  used  for  the  other  feeds.  At  the 
end  of  each  month  the  totals  are  added  on  the  line 

» See  Feed  Record  Chart,  published  separately  by  Longmans, 
Green  &  Co. 


Feeding  49 

marked  Totals,  and  carried  forward  to  the  space 
marked  Total  Pounds  Fed.  If  accurate  records  are 
not  available  for  the  costs  of  home-grown  feeds,  the 
prices  should  be  based  on  the  market  quotations. 
All  costs  should  be  reduced  to  the  cost  of  one  pound. 
Then  multiply  the  total  number  of  pounds  fed  by 
the  cost  of  one  pound,  which  gives  the  cost  per 
month.  These  amounts  are  added  in  the  column 
marked  Total  Cost  of  all  Feed.  This  total 
is  carried  to  the  last  column  opposite  the  line 
marked  Cost.  The  total  number  of  pounds  of 
milk  produced  during  the  month  is  entered  in  the 
column  marked  Total  Pounds  of  Milk  Produced.  If 
milk  is  sold  by  the  quart,  divide  the  total  pounds 
of  milk  by  2.15,  the  weight  (in  pounds)  of  one 
quart,  to  find  the  total  quarts  produced  during  the 
month.  This  multiplied  by  the  selling  price  gives 
the  value  of  the  milk  produced,  which  is  entered  in 
the  last  column  marked  Value.  By  subtracting 
the  costs  from  the  value,  we  get  the  net  profit  above 
the  cost  of  feed,  which  is  a  fair  way  to  compare  and 
determine  the  profitable  cows,  as  the-labor  conditions 
and  wages  paid  in  different  localities  vary  so  greatly. 

In  starting  the  book  every  fifth  page  should  be 
used  for  a  different  cow,  so  that  there  will  be  four 
pages  for  each  one,  to  be  used  as  a  comparative 
feeding  record  for  four  years. 

To  determine  the  amounts  to  feed  for  the  most 
economical  production. 

The  following  feeding  schedule  should  be  followed 
for  the  first  fifteen  days,  provided  the  animal  is  in 
normal  condition: 


50    Feeding  and  Management  of  Dairy  Cattle 


1st    da 

y,  2p 

oiind 

s  warm  bran  mash. 

2nd.     ' 

(       u 

a             u            " 

3rd.      ' 

i      11 

Bran,  2  pounds  milk  ration. 

4th.      ' 

'    4 

milk  ration. 

5th.      ' 

'    5 

i(        <( 

6th.      ' 

'    6 

a           (( 

7th.      ' 

'    7 

(I           li 

8th.      * 

'    8 

(C               (t 

9th.      ' 

'    9 

li           a 

9th.  to  15th.  day,  9  pounds  milk  ration. 

After  the  loth  day  increase  the  amount  of  grain 
by  one  or  one  half  pound  at  a  time,  and  continue 
increasing  as  long  as  the  increase  in  milk  amounts  to 
more  than  the  cost  of  the  additional  grain  fed,  or 
until  the  safety  point  in  the  amount  of  feed  con- 
sumed has  been  reached.  For  instance,  supposing 
one  pound  of  grain  costs  IJ  cents,  and  milk  is 
valued  at  5  cents  a  pound,  and  supposing  that  by 
increasing  the  grain  ^  pound,  we  obtain  a  gain  of 
one  pound  in  production;  then  we  have  gained  5 
minus  1^  cents  or  3|  cents  by  the  increase.  The 
results  cannot  be  accurately  determined  by  in- 
creasing the  feed  every  day.  There  should  be  an 
interval  of  at  least  two  days  between  successive  in- 
creases. After  the  cow  stops  responding  to  an  in- 
crease in  feed,  try  lessening  the  amount,  and  note 
whether  the  cow  will  hold  her  level  of  production  on 
the  lessened  amount  of  feed.  The  record  of  each 
individual  cow  is  studied  every  morning,  comparing 
the  record  of  the  day  before  with  the  previous  days, 
to  determine  whether  she  will  produce  more  milk  or 
more  economically,  if  the  feed  is  increased  or 
lessened. 


FEED  TRUCK 


IMPORTED  WHITIE 

(Winner  of  Gold  Medal  for  production  1919,  12519.0  lbs.  of 
milk  and  745.01   lbs.  of  butter  fat) 


Feeding  51 

To  determine  the  condition  of  the  cow. 

If  the  cow  is  off  condition  or  is  getting  ready  for 
a  break  in  production,  usually  the  first  sign  will  be 
in  the  milk  weights.  In  studying  the  chart  daily 
this  condition  can  be  readily  detected.  If  the  cows 
show  signs  of  going  off,  or  dropping  in  production, 
reduce  the  feed  accordingly,  and  return  gradually 
to  the  normal  amount. 

The  following  notes  should  be  marked  in  the  cor- 
responding squares  whenever  necessary  as  a  record 
of  the  cause  of  any  irregularity. 

(6)  did  not  clean  up. 

(c)  cleaned  up  with  molasses. 

(d)  in  heat. 

(e)  Indigestion  or  bloat. 
(/)  Dysentery. 

The  chart  as  illustrated  was  started  on  the  fifth 
day  after  freshening.  The  cow  was  fed  2  pounds  of 
warm  bran  mash  the  day  that  the  calf  was  dropped, 
the  second  day  3  pounds  of  bran  mash,  the  third 
day  2  pounds  of  bran  mash  and  two  pounds  of  the 
regular  milk  ration.  The  fourth  day  5  pounds  of 
milk  ration.  The  fifth  day,  which  is  the  first  day  on 
the  chart,  6  pounds  of  milk  ration.  From  then  on 
the  increase  was  very  gradual,  the  amounts  being 
determined  by  the  general  condition  of  the  cow,  the 
way  she  relished  her  feed,  and  the  quantity  of  milk 
flow. 

We  considered  in  this  case  that  55  pounds  was  her 
true  level  or  safety  point,  and  when  she  reached 
this  mark  we  stopped  increasing  the  feed.  She  was 
fed  17  pounds  per  day  for  21  days  and  then  raised  to 


52    Feeding  and  Management  of  Dairy  Cattle 

18  pounds  per  day.  At  the  end  of  10  days  her  feed 
was  reduced  to  17  pounds  again,  and  it  proved  that 
she  produced  more  milk  on  the  lessened  amount  of 
grain.  Her  daily  milk  average  for  148  days  is  48.9 
pounds.  She  has  never  been  off  feed.  Her  highest 
day's  milk  was  62.1  pounds,  and  only  four  times 
since  she  reached  45  pounds  per  day  has  she  milked 
below  this  figure.  The  average  monthly  profit  above 
cost  of  feed  was  $24.82. 

I  do  not  mean  to  imply  that  cows  can  be  fed  en- 
tirely by  rule  or  chart,  but  our  results  have  demon- 
strated that  certain  rules,  charts  and  schedules  are 
essential  to  the  production  of  maximum  results  in 
feediQg  and  caring  for  herds  when  used  faithfully 
as  a  guide. 

Do  not  add  to  the  ration  anything  that  is  against 
the  test  rules  of  the  cattle  association.  The  less 
medicine  and  stimulant  the  cow  receives  the  better 
will  be  the  results  in  the  long  run.  Certain  condi- 
tions that  are  not  always  under  control  will  cause 
variations  in  the  percentage  of  fat,  such  as  changes 
in  weather,  or  in  milkers,  the  cow  being  in  heat,  or 
any  other  radical  changes.  All  attempts  to  raise 
the  fat  percentage  by  other  than  natural  methods, 
have  been  found  in  many  experiments  to  be  very 
costly. 

The  farmer  who  has  the  requisite  land  and  other 
conditions  to  raise  most  of  his  own  feed  is  indeed 
fortunate.  It  is  possible  in  some  sections  to  raise 
practically  all  of  the  feed  and  still  have  a  balanced 
ration. 


CHAPTER  IV 
Feed  and  Cake  of  Bulls 

THE  YOUNG  bulls  up  to  18  months  old  are  fed 
the  same  ration  that  the  heifers  receive,  ex- 
cept that  after  the  sixth  month  they  are  given  a 
little  more  grain.  After  the  sixth  month  they  are 
not  allowed  to  run  with  the  heifers,  but  during  the 
summer  they  are  kept  in  the  summer  yarding  system, 
and  in  the  winter  in  box  stalls.  When  the  bull  is 
about  ten  months  of  age  a  ring  is  placed  in  his  nose, 
and  he  may  now  be  used  for  light  service,  but  the 
breeding  schedules  should  be  arranged  so  that  the 
intervals  will  not  be  too  frequent  until  after  the 
eighteenth  month. 

It  will  save  much  annoyance  after  the  bull  is 
mature,  if  he  is  led  with  a  halter  and  rope  for  a 
short  distance  each  day.  An  unruly,  cross  or  vicious 
bull  is  usually  the  sign  of  bad  bringing  up,  and  re- 
flects on  the  breeder. 

The  mature  bull  to  be  in  the  best  breeding  con- 
dition should  be  vigorous  and  quick,  but  not  too  fat. 
He  is  fed  from  two  to  six  pounds  of  the  regular  milk 
ration,  the  amount  depending  upon  the  frequency 
of  service  and  on  his  weight  as  compared  to  his 
normal  weight  when  in  ideal  condition.    He  is  also 

53 


54    Feeding  and  Management  of  Dairy  Cattle 

given  a  small  amount  of  silage  or  soiling  crops,  and 
all  of  the  alfalfa  hay  that  he  will  eat  with  relish. 

So  many  accidents  have  occurred  with  bulls  that 
were  loose  in  the  pasture  or  box  stall,  that  we  believe 
in  keeping  him  absolutely  under  control  by  not 
giving  him  his  own  freedom.  The  box  stall  or  pens 
for  bulls  measure  14  by  14  feet.  In  the  center 
of  each  pen  is  a  buU  post.     It  is  an  iron  post 


Post  for  Tying  Bull  in  Center  of  Box  Stall 

imbedded  at  least  two  feet  in  concrete.  The  collar 
near  the  top  works  on  ball  bearings  and  revolves  very 
freely.  The  tie  chain  is  run  through  the  ring  in  this 
collar  and  is  either  attached  to  a  heavy  halter  on 
the  bull,  or  else  is  fastened  to  the  chain  around  his 
horns.  On  the  other  end  is  a  lead  weight  just  heavy 
enough  to  draw  up  the  slack  in  the  chain.  The 
length  of  the  chain  is  adjusted  so  that  the  bull  can- 
not quite  reach  the  outer  partitions  of  his  stall. 
By  continually  walking  around  this  post  he  gets  as 
much  exercise  as  though  he  were  loose.    He  is  fed 


BULL  TETHERED  IN  PASTURE 


Feed  and  Care  of  Bulls 


55 


in  a  manger  built  in  one  corner  of  the  pen,  and  when 
he  is  moved  the  attendant  does  not  take  the  chance 
of  catching  a  loose  bull,  but  coaxes  him  to  the  full 
length  of  the  chain,  and  then  fastens  the  staff  to  the 
ring  in  his  nose. 

For  fresh  air  and  more  exercise  he  is  taken  out 
daily  and  fastened  to  a  tether  in  a  good  grassy- 
plot.  He  walks  around  within  the  circle  of 
the  chain's  length,  and  when  the  grass  is  eaten 


The  stake  is  2  ft.  6  in.  long. 
The  point  and  head  should  be 
very  hard.  The  whole  chain 
works  around  the  collar  very 
freely.  The  chain  is  about 
6  ft.  long,  and  has  a  swivel 
on  each  end  to  prevent  tangling. 
A  rope  is  fastened  to  the  ring 
at  the  end  of  chain,  run  through 
the  ring  in  his  nose  andjsnapped 
to  the  chain  around  his  horns. 

Tether  Chain 


off,  the  tether  is  removed  to  another  spot.  In 
winter  when  the  weather  is  such  that  he  can- 
not be  tethered,  he  is  taken  for  a  walk  of  at 
least  one  mile.  He  should  be  exercised  by  one  of 
these  methods  every  day.  If  a  bull  has  not  the 
vigor  or  quickness  or  sureness  that  he  should  have, 
it  is  probably  because  his  ration  is  too  wide,  or  he 
does  not  get  sufficient  exercise.  Bulls  are  just  as  apt 
to  have  periods  of  sterility  as  cows  are  to  have  spells 
of  barrenness. 
We  are  satisfied  that  this  system  gives  our  bulls 


56    Feeding  and  Management  of  Dairy  Cattle 

plenty  of  exercise,  and  feel  that  it  is  better  to  be 
safe  than  sorry. 

The  bulls  at  Brookwood  Farms  have  always 
been  fed  the  regular  milk  ration  that  is  fed 
to  the  test  cows,  in  amounts  varying  from  two  to 
six  pounds  a  day,  or  just  enough  to  keep  them  in 
good  breeding  condition  and  not  fat.  They  also  re- 
ceive a  few  pounds  of  silage  or  soiling  crops  daily, 
and  all  of  the  alfalfa  hay  that  they  will  clean  up  with 
relish. 

Many  farmers  make  it  a  custom  to  dispose  of  their 
herd  bull  when  he  is  about  three  years  old,  but  this 
is  a  great  mistake,  especially  if  he  is  producing  good 
daughters.  He  should  be  kept  in  the  herd  as  long  as 
he  maintains  his  breeding  powers,  and  a  second  bull 
used  to  breed  to  his  daughters. 


-  ■^:^^mm 


ferrr 


GOLDEN  FERN'S  NOBLE 
(Taking  his  morning  setting-up  exercises) 


BULL   LED   BY   STAFF 


CHAPTER  V 

Management 

REGULARITY  in  all  work  is  a  necessity  in  the 
cow  barn,  and  to  be  regular  and  efficient  it  is 
necessary  to  have  a  time  table  or  schedule  for  all 
operations.  At  the  end  of  this  chapter  are  shown 
our  rules  and  schedules  for  the  cow  barns,  which  are 
hung  on  a  bulletin  board  with  a  glass  cover,  located 
in  a  conspicuous  place  in  the  feed  room  as  a  reminder 
to  the  employes  of  the  essentials  that  must  be  taken 
care  of  daily.  Certain  work  will  turn  up  that  cannot 
be  arranged  by  schedule,  and  this  work  is  taken  care 
of  by  instructions  from  the  herdsman. 

On  page  58  is  an  outhne  floor  plan  of  the  cow 
barns.  Every  section  is  numbered,  and  each  man  has 
a  number  that  corresponds  to  his  own  section.  He 
is  held  responsible  for  the  cleanliness  of  his  section, 
for  leading  the  cows  in  and  out  to  pasture,  for  the 
general  conditions  and  the  milking  of  the  cows  in 
his  own  section,  and  if  anything  goes  wrong,  or  the 
cleanliness  or  condition  of  certain  cows  is  not  right, 
we  know  by  referring  to  the  chart  who  is  responsible 
for  the  condition.  On  the  other  hand  the  men  know 
exactly  the  work  they  have  to  perform  each  day,  as 
though  their  section  was  a  separate  barn.  It  is  a 
very  good  plan  to  have  an  understudy  for  every  job 

57 


58    Feeding  and  Management  of  Dairy  Cattle 


"T 

—  - 

i 

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i 

•> 

-       • 

i 
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e  j 
Ji 

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Management  59 

of  importance,  so  that  if  the  regular  man  is  sick  or 
off  duty  we  can  order  the  substitute  to  do  his  work 
according  to  the  number  given  to  him,  without  going 
into  details  of  explaining  or  breaking  him  in  on  the 
new  work.  In  the  absence  of  the  feeder  the  sub- 
stitute feeder  would  of  course  carry  on  the  feeding 
according  to  the  feeding  chart. 

Daily  work  schedule.  There  is  at  least  one 
man  on  duty  in  the  cow  barns  at  all  times.  The 
night  man  No.  7,  and  day  man  No.  8,  work  12  hours 
each,  relieving  each  other  at  6:30  A.  M.  and  6:30 
P.  M.  Before  No.  7  is  relieved  in  the  morning  he 
has  the  barns,  cows,  gutters,  etc.  clean.  When  No.  8 
comes  on  at  6:30  A.  M.,  his  first  work  is  to  wash 
and  dry  the  hind  parts  and  udders  of  every  milking 
cow,  using  a  separate  cloth  for  each  one.  This  limits 
the  chance  of  the  spreading  of  cow-pox  or  other  in- 
fections that  may  be  spread  if  the  same  cloth  were 
used  for  all  the  cows,  and  is  more  sanitary.  During 
this  time  the  feeder  is  preparing  the  feed,  so  that 
when  the  milkers  come  in  at  7  A.  M.,  everything  is 
in  readiness  for  them  to  start  milking.  During  the 
milking  period  the  barns  are  closed  to  visitors  and 
outside  employees  of  the  farm,  and  all  work  in  that 
section  of  the  barn  is  stopped.  The  milk  pails  used 
are  of  the  small-mouth  design.  The  milk  from  each 
individual  cow  is  taken  to  the  milk  receiving  room, 
where  it  is  weighed,  recorded  and  poured  into 
a  drum,  connected  by  a  pipe  passing  through 
the  wall  to  the  receiving  vat  in  the  milk  room. 
On  arriving  here  it  is  taken  care  of  immedi- 
ately.   The  milk  room  is  part  of  the  dairy,  and  the 


60    Feeding  and  Management  of  Dairy  Cattle 

floor  level  is  eight  feet  lower  than  that  of  the  milk 
receiving  room,  so  that  all  milk  is  carried  to  the  dairy 
by  gravity.  In  one  corner  of  the  milk  receiving 
room  is  a  wash  bowl  with  hot  and  cold  running 
water.  Before  milking  each  cow,  the  milkers  wash 
their  hands  and  scald  the  milk  bucket.  During  milk- 
ing, they  wear  white  suits  that  are  laundered  and 
sterilized  daily.  After  the  milking  is  completed  the 
milkers  change  their  white  suits  for  khaki.  The 
cows  are  first  given  a  thorough  grooming,  then  their 
hind  quarters  are  washed  with  a  good  disinfectant. 
This  is  done  as  soon  as  possible  after  milking,  and 
by  the  next  milking  all  odor  of  the  disinfectant  wiQ 
have  disappeared  so  that  there  is  no  danger  of  taint- 
ing the  milk.  By  this  time  the  cows  have  cleaned 
up  aU  their  feed  and  are  turned  out  in  the  exercising 
yards.  Each  man  then  cleans  his  own  section.  The 
cement  and  cork-brick  floors,  gutters,  mangers  and 
aU  piping  for  stanchions  are  thoroughly  scrubbed, 
the  stalls  and  gutters  disinfected,  and  clean  bedding 
placed  ready  for  the  cows  to  be  brought  in  again. 
From  this  time  until  two  o'clock  the  work  is  ar- 
ranged for  by  the  herdsman.  The  cows  are  turned 
out  every  day  in  the  year.  We  have  only  one 
rule  when  not  to  turn  them  out,  namely,  when  the 
ground  is  icy  and  slippery.  In  this  case  they  are 
exercised  in  the  covered  exercising  yard,  and 
watched  closely.  We  find  that  if  they  are  turned 
out  every  day,  and  get  accustomed  to  the  gradual 
seasonal  changes,  they  will  be  more  hardy  and  have 
less  chance  of  taking  cold  than  if  kept  in  the  bam. 
They  are  turned  out  in  rainy  and  snowy  weather, 


II 
g 


MILKERS 


Management  61 

care  being  taken  not  to  keep  them  out  long  enough 
to  get  over-chilled.  The  barns  in  winter  are  kept  at 
a  temperature  of  about  50  degrees,  always  well  ven- 
tilated and  with  a  good  circulation. 

At  two  o'clock  we  start  to  bring  the  cows  back  into 
the  bam.  They  are  then  brushed  off  and  the  udders 
washed,  ready  for  the  second  milking  at  three 
o'clock.  From  then  on  the  schedule  is  carried  on 
according  to  the  chart. 

Thoroughness  and  efficiency  of  the  milkers.  —  It 
is  one  thing  to  know  a  cow,  her  likes  and  dislikes, 
and  another  thing  to  have  the  disposition  and  pa- 
tience to  treat  her  in  a  proper  manner.  We  have 
noticed  in  changing  milkers  on  certain  cows  that  one 
milker  will  get  1  or  2  lbs.  of  milk  more  than  another. 
The  secretion  of  milk  is  involuntary,  but  under  un- 
natural conditions  the  cow  will  hold  back  her  milk 
to  a  certain  extent,  and  most  of  these  conditions  can 
be  controlled  by  the  milker.  He  should  understand 
the  structure  of  the  udder  and  the  secretion  of  milk 
in  order  to  get  the  maximum  amounts.  The  methods 
of  milking  greatly  influence  the  yield,  but  the  treat- 
ment of  the  cow  is  also  very  important.  It  is  nec- 
essary to  have  absolute  quiet  in  the  milking  barn. 
Frequently  the  presence  of  an  official  tester  talking 
to  the  milker,  rough  and  abusive  treatment  or  talk, 
or  any  other  irregularities  that  tend  to  cause  the 
least  bit  of  excitement  or  nervousness  in  the  cow, 
will  cause  her  to  hold  back  the  milk.  In  recording 
the  reasons  why  a  cow  may  be  down  in  milk  at  a 
certain  milking  it  would  very  often  be  safe  to  say 
that  the  milker  "had  a  grouch  on." 


62     Feeding  and  Management  of  Dairy  Cattle 

We  always  insist  that  the  milkers  use  the  Hege- 
lund  method  of  milking,  and  get  excellent  results 
from  it.  The  following  is  a  description  of  this 
method,  taken  from  "Investigations  of  Methods  of 
Milking,'^  Woll.  Wis.  Exp.  Station,  Bulletin  No.  96. 

First  Manipulation.  —  The  right  quarters  of  the 
udder  are  pressed  against  each  other  (if  udder  is 
very  large  only  one  quarter  at  a  time  is  taken),  with 
the  left  hand  on  the  hind  quarter,  and  the  right 
hand  in  front  on  the  fore  quarter,  the  thumbs  being 
placed  on  the  outside  of  the  udder,  and  the  fore- 
fingers in  the  division  between  the  two  halves  of 
the  udder.  The  hands  are  now  pressed  toward  each 
other  and  at  the  same  time  lifted  toward  the  body  of 
the  cow.  This  pressing  and  lifting  is  repeated  three 
times,  the  milk  collected  in  the  milk  cistern  is  then 
milked  out,  and  the  manipulation  repeated  until  no 
more  milk  is  obtained  in  this  way,  when  the  left 
quarters  are  treated  in  the  same  manner. 

Second  Manipulation.  —  The  glands  are  pressed 
together  from  the  side,  the  fore  quarters  are  milked 
each  by  itself  by  placing  one  hand,  with  the  fingers 
spread,  on  the  outside  of  the  quarter  and  the  other 
hand  in  the  division  between  the  right  and  left  fore- 
quarters;  the  hands  are  pressed  against  each  other 
and  the  teat  then  milked.  When  no  more  milk  is 
obtained  by  this  manipulation,  the  hind  quarters 
are  milked  by  placing  a  hand  on  the  outside  of  each 
quarter,  likewise  with  fingers  spread  and  turned 
upward,  but  with  the  thumb  just  in  front  of  the 
hind  quarter.  The  hands  are  lifted,  and  grasp  into 
the  gland  from  behind  and  from  the  side,  after  which 


Management  63 

they  are  lowered  to  draw  the  milk.  The  manipu- 
lation is  repeated  until  no  more  milk  is  obtained. 

Third  Manipulation.  —  The  fore  teats  are  grasped 
with  partly  closed  hands  and  lifted  with  a  push 
toward  the  body  of  the  cow,  both  at  the  same  time, 
by  which  method  the  glands  are  pressed  between  the 
hands  and  the  body;  the  milk  is  drawn  after  each 
three  pushes.  When  the  fore  teats  are  emptied,  the 
hind  teats  are  milked  in  the  same  manner. 

Methods  of  drying  off  the  cow,  —  The  first  step  in 
drying  off  the  cow  is  to  gradually  reduce  the  grain 
ration,  and  after  a  few  days  take  it  entirely  away, 
until  after  the  cow  is  dry.  At  the  same  time  we 
lessen  the  milkings  from  three  times  daily  to  twice. 
About  the  fourth  day  start  milking  only  once  and 
then  do  not  strip  all  of  the  milk  out  of  the  udder. 
After  another  few  days  commence  milking  every 
other  day,  so  that  in  ten  days  or  two  weeks  she  is 
absolutely  dry.  Some  cows  will  not  dry  up  so 
quickly,  but  if  there  is  still  some  milk  in  the  udder 
at  this  time  it  will  usually  absorb  without  any 
harmful  results  if  left  alone.  This  however  must  be 
left  to  the  judgment  of  an  experienced  cow  man. 

Milk  Fever.  —  We  figure  that  each  cow  is  going  to 
have  milk  fever  about  the  time  of  calving,  and  we 
are  so  prepared.  If  she  does  not  have  it  we  consider 
it  fortunate.  We  have  had  cows  taken  with  milk 
fever  before  calving,  but  our  experience  is  that  this 
is  exceptional.  In  such  cases  with  a  little  assistance 
at  calving  time,  they  usually  recover  with  no  ill 
effects.  The  time  to  apply  the  milk  fever  treat- 
ment is  at  the  first  symptoms,  pump  the  air  into 


64    Feeding  and  Management  of  Dairy  Cattle 

the  udder  while  the  cow  is  still  on  her  feet.  If 
caught  in  time  she  will  usually  recover  without  get- 
ting down.  It  is  important  to  release  the  tapes  that 
have  been  tied  to  the  teats  to  hold  the  air  in  within 
two  hours,  or  sooner  if  signs  of  recovery  are  ap- 
parent, as  they  stop  the  circulation  of  blood.  In 
cases  where  the  cow  does  not  show  signs  of  recovery 
within  two  hours,  or  has  a  relapse  after  the  first  re- 
covery, it  will  be  necessary  to  inject  air  the  second 
time.  Too  much  care  cannot  be  taken  in  sterilizing 
and  inserting  the  tube  in  the  teat,  as  a  serious  in- 
fection or  injury  may  result  from  careless  treatment 
at  this  time.  After  recovery  the  air  is  not  usually 
milked  out  for  several  hours.  Good  milk  fever 
outfits,  containing  detailed  instructions  for  their 
use,  can  be  secured  from  any  reliable  veterinary 
supply  house. 

We  have  had  only  one  case  where  it  was  necessary 
to  milk  the  cow  before  calving.  This,  however, 
should  not  be  done  unless  absolutely  necessary. 

Management  of  Dry  Cows,  —  As  soon  as  the  cow 
is  dry  she  is  placed  in  the  special  dry  cow  barn,  and 
fed  according  to  the  methods  as  outlined  for  dry 
cows  in  Chapter  III.  The  dry  cow  barn  is  not  con- 
nected directly  with  any  of  the  other  buildings,  and 
is  quiet,  sunny,  and  well  ventilated.  The  cow  is 
weighed  frequently,  and  fed  so  that  she  will  be  some- 
what over  her  normal  weight  at  calving  time.  Plenty 
of  exercise  is  essential  to  keep  the  digestive  system 
in  the  best  condition,  and  to  strengthen  the  body  in 
general,  so  that  the  cow  will  have  enough  stored  up 
vitality  to  carry  her  safely  through  the  trying  period 


Management  65 

of  calving,  and  the  drain  of  a  year's  milking.  She 
should  be  exercised  several  hours  daily,  and  may  be 
left  out  in  pasture  both  day  and  night  until  within 
two  or  three  weeks  of  calving  time. 

Exercise  for  Milk  Cows.  —  There  seems  to  be  some 
difference  of  opinion  as  to  the  exercise  of  test  cows. 
Some  herdsmen  prefer  to  keep  the  cows  in  a  box 
stall  without  turning  them  out  during  the  entire 
test.  Their  reason  for  this  is  that  the  cow  wastes  too 
much  energy  in  grazing  over  the  fields.  We  have 
found  that  a  test  cow  who  is  being  fed  to  the  limit 
of  her  safety  point  must  have  a  certain  amount  of 
exercise  to  keep  her  in  condition  to  properly  handle 
this  feed.  The  results  of  the  following  experience 
will  demonstrate  the  importance  of  exercise  for  test 
cows.  Up  to  the  time  of  this  experience  my  opinion 
had  been  that  the  animals  would  produce  more  milk 
if  confined  to  a  box  stall  and  given  very  little  ex- 
ercise. This  was  based  upon  the  opinion  of  some 
other  herdsmen,  and  on  a  theory  which  I  later  dis- 
covered was  all  wrong.  During  this  particular 
winter  the  cows  had  not  been  exercised  for  several 
weeks,  not  since  the  very  cold  and  severe  weather 
had  set  in.  We  first  had  two  cases  of  bloat,  and  a 
few  days  later  a  few  cases  of  impaction,  then  follow- 
ing this  was  more  bloat  and  other  digestive  troubles. 
We  of  course  cut  down  on  the  feed  but  this  did  not 
seem  to  relieve  the  condition  very  much.  Samples 
of  the  grain,  silage  and  hay  were  sent  to  the  State 
experiment  station,  but  they  reported  nothing 
wrong  in  any  way.  Outside  veterinarians  were 
brought  in,  but  could  find  nothing  wrong,  except  to 


66    Feeding  and  Management  of  Dairy  Cattle 

suggest  that  they  were  being  fed  too  heavily.  We 
then  decided  that  the  trouble  might  have  been 
caused  by  lack  of  exercise,  and  started  turning  the 
cows  out  for  a  while  each  day.  This  relieved  the 
digestive  troubles,  and  from  then  on  we  went  back 
to  exactly  the  same  feed  and  amounts  that  we  had 
been  feeding.  The  cows  had  been  used  to  the 
warm  stables,  so  that  after  we  started  turning  them 
out,  a  large  share  of  them  had  colds,  laryngitis,  etc. 

During  the  following  fall  the  cows  were  turned  out 
for  three  or  four  hours  every  day  and  this  was  con- 
tinued all  through  the  winter.  The  cows  became 
accustomed  to  the  gradual  changes  in  the  weather 
so  that  it  did  not  affect  them  as  the  sudden  change 
had  done  before.  It  was  particularly  noticeable 
this  past  winter  that  the  cows  were  turned  out  every 
single  day,  in  rain,  snow,  and  when  the  temperature 
was  almost  down  to  zero,  and  yet  not  one  had  a 
sign  of  a  cold,  and  the  production  records  demon- 
strate the  absence  of  digestive  troubles.  I  feel  that 
I  can  safely  say  that  exercise  is  essential  to  the  pro- 
duction of  all  but  seven-day  records,  and  that  a 
certain  amount  of  exercise  does  not  waste  energy, 
but  exercise  and  fresh  air  are  two  of  the  factors 
necessary  to  good  production.  We  do  believe,  how- 
ever, that  a  small  exercise  lot  used  in  connection 
with  the  soiling  system  is  more  economical,  and 
better  than  a  large  grassy  pasture  without  the  soiling 
system. 

Number  of  Milkings  Per  Day.  —  This  depends 
largely  upon  the  conditions,  or  whether  the  milkers 
have  outside  work  to  do  in  connection  with  the  bam 


o 

m 

H 

CO 

< 

w 

H 


Management  67 

work.  We  have  found  that  there  is  quite  a  difference 
between  milking  twice  and  three  times,  and  that  the 
cows  will  give  more  milk,  and  a  slightly  higher  fat 
percentage  with  the  latter,  but  the  additional  results 
gained  by  milking  four  times  per  day  are  very  slight 
unless  the  cow  happens  to  be  milking  very  heavily. 
The  final  results  will  be  much  greater  if  the  intervals 
between  milkings  are  the  same. 

Bonus  for  Milkers.  —  The  importance  of  having 
good  steady  milkers  cannot  be  overestimated.  We  re- 
quire that  they  live  up  to  our  rules,  and  in  return  we 
make  the  conditions  as  comfortable  and  interesting 
as  possible.  When  milking  three  times  a  day  at 
eight-hour  intervals  it  is  necessary  that  the  milkers 
live  near  their  work.  We  have  a  dormitory  over 
part  of  the  dairy  buildings  that  the  men  call  the 
"Hotel  Udder."  Here  they  are  very  comfortable  and 
are  furnished  with  farm  papers  and  a  farm  library. 
They  are  also  furnished  with  baseball  and  basket- 
ball outfits,  the  games  being  played  after  working 
hours.  As  an  added  inducement  to  have  them  keep 
up  their  interest,  we  give  them  bonuses  as  follows. 

For  each  cow  in  the  monthly  50-pound  list $1.00 

For  each  pound  of  butter  fat  between  50  and  60 

pounds  {^"^"^f/y^ "5 

^  12  year  olds  06 

For  each  pound  of  butter-fat  over  60  pounds 10 

This  money  is  put  into  the  pot,  and  divided 
equally  among  the  milkers  at  the  end  of  each  month, 
or  when  the  reports  have  been  confirmed  by  the 
cattle  club. 

The  following  bonus  is  given  yearly:  The  records 


68    Feeding  and  Management  of  Dairy  Cattle 

are  taken  from  the  A.  J.  C.  C. — R.  of  M.  volume,  the 
year  beginning  and  ending  with  the  records  con- 
tained in  this  volume.  A  man  to  be  entitled  to  share 
in  this  bonus  must  have  remained  in  the  employ  of 
the  farm  during  the  entire  year. 

For  the  best  class  record.     The  best  2-3  or  4  year 

old  daughter  of  any  bull  of  the  breed $10.00 

For  a  cow  that  makes  the  record  that  proves  her 

the  best  daughter  of  any  bull 50.00 

Manure  Disposal  and  Compost.  —  The  manure 
trolleys  and  carriers  run  through  the  entire  barns 
convenient  to  all  box  stalls  and  gutters.  The  trolleys 
lead  to  the  exercising  shed  in  the  floor  of 
which  there  are  three  trap  doors.  This  shed  is 
built  on  a  slight  grade,  so  that  the  basement  is 
several  feet  high  and  the  floor  on  a  level  with  the 
outside  grade.  Three  manure  spreaders  are  backed 
in  this  basement,  directly  under  the  three  trap  doors, 
and  when  the  manure  carriers  are  dumped  over  the 
doors,  the  litter  falls  into  the  spreader.  As  each 
spreader  is  loaded  it  is  taken  directly  to  the  fields 
and  spread.  If  there  are  no  open  fields  on 
which  to  spread  the  manure,  a  compost  is  made  by 
first  placing  a  layer  of  horse  manure  on  the  ground, 
making  a  strip  slightly  wider  than  the  width  of  the 
wagon,  then  on  top  of  this  a  layer  of  cow  manure, 
and  third  a  layer  of  peat  or  dirt.  Each  load  drives 
over  the  compost  and  packs  it.  The  layer  of  dirt 
and  the  continual  packing  with  the  team  and  wagon 
driving  over  the  compost,  excludes  the  air  and  causes 
the  compost  to  rot  rapidly  without  burning.  Many 
farmers  do  not  use  baled  shavings  because  it  takes 


EXERCISING  SHED 


MANURE  SPREADER 


Management  69 

several  years  for  them  to  rot  on  the  fields,  but  with 
this  method  they  will  rot  in  a  few  months.  It  also 
pays  to  sprinkle  raw  rock  phosphate  either  in  the 
gutters  or  on  each  load  as  it  leaves  the  barn.  In 
comparison  with  the  other  styles  of  compost  that 
have  to  be  turned,  and  must  have  the  liquid  pumped 
over  them  several  times  during  the  year,  this  method 
is  much  more  convenient  and  labor  saving. 

Each  gutter  in  the  barn  has  two  outlet  traps. 
While  the  cows  are  in  the  barn  the  trap  leading  to 
the  liquid  manure  pit  is  open.  This  pit  is  located 
outside  of  the  barn  and  well  covered.  It  is  emptied 
by  a  pipe,  the  opening  of  which  is  some  distance 
away  and  lower  than  the  pit.  It  is  arranged  so  that 
at  this  point  the  pipe  runs  vertically  out  of  the 
ground,  high  enough  for  a  sprinkling  cart  to  be 
filled  by  gravity  from  the  top.  The  liquid  is  then 
spread  on  the  fields.  While  the  barns  are  being 
washed,  the  other  trap  is  open  and  the  one  leading 
to  the  tank  is  closed.  This  is  done  so  that  the  wash 
water  will  not  run  in  and  dilute  the  liquid  manure, 
but  is  carried  away  and  run  through  a  septic  tank. 

Purchase  and  Storage  of  Feed.  —  One  of  the 
largest  items  of  expense  on  the  dairy  farm  is  the  feed 
bill.  There  are  many  openings  for  the  development 
of  leaks  from  the  time  the  feed  is  ordered  until  it  is 
fed  to  the  cows,  and  most  of  them  can  be  controlled 
by  the  farmer.  The  cow  cannot  do  all  the  econom- 
ical producing  if  her  manager  does  not  help  her,  or 
is  wasteful  in  the  purchasing,  handling  or  feeding  of 
the  different  feeds.  By  this  I  do  not  mean  to  imply 
that  he  should  economize  by  reducing  the  feed  pur- 


70    Feeding  and  Management  of  Dairy  Cattle 

chased,  as  liberal  feeding  is  usually  economical  feed- 
ing. On  the  other  hand  over-feeding  is  wasteful 
feeding.  To  illustrate  this  to  a  certain  feeder  who 
had  been  feeding  more  than  was  necessary  to  a 
certain  cow,  I  had  him  give  her  one  pound  of  feed 
less,  per  day,  for  three  days,  and  I  made  him  dump 
the  extra  pound  in  the  manure  cart.  At  the  end 
of  that  time  he  was  to  compare  the  milk  weights  of 
these  three  days  with  the  three  days  previous.  The 
results  proved  to  him  that  there  are  cases  where  it 
is  more  profitable  to  spread  the  feed  on  the  fields, 
than  to  feed  it  to  a  cow  and  get  no  returns  for  it. 

In  purchasing  feed,  the  quality  as  well  as  the 
price  should  be  considered.  Most  experiment  sta- 
tions will  gladly  analyze  samples  of  feed  purchased, 
and  it  is  good  practice  to  avail  ourselves  of  this  op- 
portunity and  send  them  samples  frequently.  The 
availability  should  also  be  considered.  Many  dealers 
find  it  difficult  to  keep  certain  kinds  of  grain  always 
in  stock,  and  for  this  reason  it  is  best  to  have  a  sub- 
stantial supply  always  on  hand.  We  figure  the  num- 
ber of  pounds  of  each  kind  of  grain  used  per  month, 
and  when  the  supply  gets  so  that  we  have  only 
enough  left  to  last  six  weeks  we  secure  quotations 
from  at  least  three  dealers,  and  order,  in  mixed  car 
lots,  enough  of  each  kind  of  grain  so  that  it  will  as 
nearly  as  possible  all  run  out  together,  and  clean  up 
on  the  old  lot  before  the  new  is  touched.  In  this 
way  certain  grains  that  may  deteriorate  are  kept 
always  fresh  and  in  good  sweet  condition. 

The  feed  storage  room  is  lined  with  a  rat  proof 
wiring.    All  feed  is  hoisted  to  this  room  with  an 


Management  71 

automatic  hoist  run  by  a  gas  engine,  no  hand  or 
horse  hoisting  being  necessary,  and  is  distributed 
so  that  each  kind  of  grain  is  piled  separately. 
The  floors  are  swept  clean  and  after  one  lot 
of  grain  has  been  used,  any  that  has  spilled  or 
leaked  from  the  bags  is  gathered  up  and  mixed  with 
the  ration,  there  being  absolutely  no  waste.  In  this 
room  is  a  feed  mixing  platform  12  feet  by  15.  The 
feed  is  thoroughly  mixed  and  then  shovelled  direct 
into  one  of  the  three  bins.  One  bin  is  for  milk  ration, 
one  for  dry  cow  ration  and  one  for  beet  pulp.  Each 
bin  is  lined  with  galvanized  iron,  and  connects  with 
the  feed  room  directly  below  by  round  iron  pipes  or 
chutes,  so  that  the  feed  can  be  drawn  into  the  carts 
as  required. 

Cooperative  buying  of  feed,  either  through  a  co- 
operative society,  or  by  several  neighboring  farmers 
purchasing  feed  together  in  car  lots,  has  proved  to 
be  most  successful  and  economical  in  many  com- 
munities. 

Bale  Wire.  —  Most  cattlemen  have  had  experience 
with  nails  and  wire  in  cows^  stomachs.  Many  a 
good  cow  has  been  lost  by  a  piece  of  bale  wire  getting 
lodged  in  her  stomach,  and  in  many  instances  this 
was  probably  due  to  carelessness.  We  should  do  all 
that  we  can  to  prevent  this  occurrence  and  insist 
that  every  bale  wire  is  accounted  for  by  enforcing 
rule  14:  "All  wires  should  be  cut  on  the  opposite 
side  of  the  tie,  so  that  there  will  be  no  short  pieces 
of  wire  that  a  cow  could  swallow.  The  wire  is  placed 
in  a  can  outside  of  the  barn,  which  is  removed 
daily.'' 


72    Feeding  and  Management  of  Dairy  Cattle 

Trimming  the  feet.  —  This  drawing  is  a  diagram 
of  the  rack  that  we  use  when  trimming  the  cows'  and 
bulls'  feet.  They  are  led  into  the  rack  and  fastened 
in  the  stanchion  built  in  the  front.    The  hind  feet 


Rack  for  Use  in  Trimming  the  Feet 

are  either  drawn  up  between  the  legs  as  in  shoeing 
horses,  or  placed  on  the  slanting  3  by  3  inch  strips 
in  the  back.  The  front  feet  are  drawn  up  on  the 
brace  either  on  the  front  or  side.  The  tools  nec- 
essary are  a  blacksmith's  rasp,  knife  and  nippers. 
The  first  operation  is  to  clip  off  with  the  nippers  the 
outer  edge  or  horn,  that  has  grown  long.  Then 
flatten  the  bottom  or  sole  of  the  foot  by  paring  off 
with  a  knife  and  finish  up  with  the  rasp.  Great 
care  should  be  taken  until  you  have  had  experience 
enough  to  know  just  how  far  to  go  without  cutting 
into  the  quick. 

Breeding  Rack.  —  The  breeding  rack  is  used 
especially  for  light  cows  or  heifers,  that  other- 
wise could  not  stand  the  weight  of  the  bull.  The 
cows  are  led  into  the  rack  and  fastened  to  the 
stanchion,  which  is  adjustable,  and  can  be  moved 
either  forward  or  back,  according  to  the  size  of  the 


BREEDING    RACK 


Management  73 

animal.  The  dirt  under  the  hind  feet  is  loose  so 
that  the  legs  can  be  lowered,  if  necessary,  by  shovel- 
ing some  of  the  dirt  away.  It  is  difficult  sometimes 
to  get  a  mature  bull  to  use  the  rack,  but  any  bull 
can  be  taught  to  use  it,  if  we  are  persistent  in  our 
efforts. 

Protection  against  Flies.  —  The  best  method  of 
combating  the  fly  is  to  destroy  the  breeding  places, 
by  not  having  any  manure  near  the  barns  and  to 
practice  every  sanitary  precaution  possible.  Of 
course  it  is  essential  that  the  dairy  should  be 
screened,  and  it  is  also  very  good  to  have  the  milking 
barn  screened.  The  employees  should  be  very  careful 
in  going  in  and  out  of  the  doors,  not  to  keep  them 
open  longer  than  is  absolutely  necessary.  Fly  traps 
should  also  be  used,  baited  with  molasses.  The  flies 
that  happen  to  be  in  the  barns  will  collect  on  the 
windows  at  certain  times  during  the  day,  and  at 
this  time  each  man  should  use  a  fly  swatter  to  de- 
stroy them.  To  reduce  the  flies  to  the  minimum 
requires  the  cooperation  and  care  of  the  employees. 
The  extra  cost  and  trouble  will  be  repaid  in  a  short 
while  by  the  additional  flow  of  milk  secured  by  the 
increased  comfort  of  the  cows.  During  the  hottest 
part  of  the  day  the  shutters  should  be  kept  closed 
so  that  the  barn  will  be  cool,  and  the  cows  should  be 
turned  out  for  exercise  in  the  evening  when  it  is 
cooler  and  there  are  less  flies  to  bother  them. 

Soiling  System.  —  The  soiling  system  as  adapted 
to  dairy  farms  means  that  the  cows  are  housed  in 
barns  and  allowed  to  exercise  daily  in  a  practically 
grassless  plot,  and  are  furnished  forage  that  is  cut 


74    Feeding  and  Management  of  Dairy  Cattle 

green,  and  delivered  to  the  cows  in  a  fresh  condition. 
The  results  of  the  following  experiments  should  be 
sufficient  evidence  as  to  the  value  of  the  soiling 
system  for  feeding  dairy  cows. 

Otis,  in  the  Kansas  Station  Press  Bulletin  71, 
states  that  it  required  .71  acre  of  soiling  crops  to 
furnish  a  cow  roughage  for  144  days,  and  that  it  re- 
quired 3.6  acres  of  pasture  to  furnish  the  cow  with 
roughage  for  an  equal  period.  Voorhees,  in  Forage 
Crops,  states  that  it  cost  $6.50,  on  an  average,  for 
each  ton  of  dry  matter  yielded  in  the  various  soiling 
crops,  and  that  the  yield  of  dry  matter  per  acre 
ranged  from  3  to  4|  tons.  He  also  found  that  the 
feeding  value  of  this  dry  matter  was  nearly  as  great 
as  that  found  in  fine  feeds  that  cost  over  $20.00 
per  ton. 

The  advantage  of  the  soiling  system  then  is  that 
it  saves  on  the  feed  bill.  We  estimate  that  one  acre 
will  furnish  two  and  one  half  cows  with  soiling 
crops  for  one  entire  season.  According  to  various 
authorities  it  would  require  from  three  to  four  acres 
of  pasture  to  supply  one  cow  with  sufficient  grass 
for  one  season.  The  land  saved  by  using  the  soiling 
system  is  planted  to  crops  that  produce  considerably 
more  profit  than  we  would  net  from  pasturing. 
This  system  requires  no  fences,  and  so  not  only 
does  away  with  the  cost  of  erecting  and  maintaining 
the  fence  but  at  the  same  time  makes  available  for 
use  the  land  otherwise  taken  up  by  the  hedge-row. 
It  absolutely  controls  the  food  consumed  by  the  cow 
so  that  we  can  accurately  balance  her  ration  and 
feed  in  amounts  according  to  her  requirements.    It 


Management 


75 


increases  the  fertility  of  the  land  through  the  use  of 
legume  soiling  crops  and  the  control  of  the  liquid 
and  solid  manure  that  can  be  spread  evenly  as  re- 
quired. 

The  same  land  should  not  be  reserved  for  soiling 
crops  each  year,  but  they  should  be  worked  in  on 
the  rotation  of  all  of  the  fields.  The  crops  should 
be  planned  a  year  ahead  so  that  we  can  arrange  to 
plant  either  rye  or  clover  or  wheat  in  the  fall  for  use 
early  the  next  spring.  We  use  the  crop  schedule 
chart    as   a   help    in   working   out   the   crop   ro- 


'          VIA* 

CTor 

UB.«DI>EI.Aa>Z 

TWT.ORCOVH<CROP 

DATiMmm 

datimakvcStto 

'T.LD         ; 

' 

'■ 

' 

' 

' 

■ 

! 

T 

! 

I 

4 

: 

Crop  Schedule  Form 

tations.  There  is  a  separate  chart  for  each  field, 
and  a  summary  chart  covering  the  entire  farm.  The 
acreage  of  each  crop  is  determined  by  the  require- 
ments of  the  stock,  and  distributed  among  the  va- 


76     Feeding  and  Management  of  Dairy  Cattle 

rious  fields  in  order  to  work  out  the  best  rotation 
for  improving  the  fertility  of  the  farm. 

As  an  example  of  a  system  of  soiling  crop  rota- 
tions, the  following  is  the  record  of  the  results  of 
one  year's  planting  which  supplied  fifty  animals  for 
six  months  at  the  New  Jersey  Experiment  Station. 

Seed  used,    Date  of    Period  of  cutting    Yield, 
Blind  of  Crops  bushels     seeding        and  feeding  tons 

Rye,  2'acres 4  Sept.  27  May  1-7  9.4 

Rye,  2  acres 4  Oct.  3  May  7-19  19.2 

Alfalfa,  1  acre,  first  cutting /^  May  14  May  19-25  11.1 

Wheat,  2  acres 4  Sept.  26  May  25- June  1  10.4 

Crimson  Clover,  6  acres I5  July  16  June  1-21  42.8 

Mixed  Grasses,  1  acre June  21-26  8.3 

Oats  and  Peas,  2  acres 3  April  2  June  26- July  4  12.4 

Oats  and  Peas,  2  acres {3}        April  11       July  4-9  8.2 

Alfalfa,  second  cutting July  9-11  2 . 1 

Data  and  Peas,  5  acres   {  ^^i }  ■^P'"^  ^^  -^^V  11~22  16.4 

Southern  White  Corn,  2  acres i  May  2  July  22-Aug.  3  17.7 

Barnyard  Millet,  2  acres If  June  19  Aug.  3-19  23.2 

Soy  Beans,  1  acre 2  June  1  Aug.  19-25  8.8 

Cow  Peas,  1  acre 2  June  10  Aug.  25-Sept.  1  10.5 

Cowpeas  and  Kafir  Corn,  2  acres Ijj       July  10       Sept.  1-16  24.4 

Pearl  Millet,  2  acres J         July  11  Sept.  16-Oct.  1  20.2 

Cowpeas,  1  acre IJ           July  24  Oct.  1-5  8.0 

Mixed  Grasses,  5  acres,  partly  dried Oct.  5-27  20 . 0 

Barley,  2  acres 3^         Sept.  2  Oct.  27-Nov.  1  5.2 

On  a  number  of  these  plots,  2  crops  can  be  grown 
in  one  season,  and  on  others  the  second  cutting  is 
used. 

Summer  silage  is  used  and  recommended  by  many 
farmers,  who  claim  that  it  is  a  great  labor  saver, 
since  the  crop  is  hauled  to  the  silo  all  at  once  and 
the  daily  carting  of  one  or  more  loads  to  the  barn, 
as  necessary  with  the  soiling  system,  is  obviated. 
On  the  other  hand  many  farmers  who  have  tried 
this  complain  of  the  poor  keeping  qualities  of  other 
than  Corn  silage ;  but  the  fault  may  be  theirs  in  not 
cutting  it  at  the  proper  time,  or  in  faulty  filling,  not 
packing  it  tight  enough,  etc. 


Management 


77 


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78    Feeding  and  Management  of  Dairy  Cattle 


DAILY  WORK  SCHEDULE 

6: 30  A.M.  —  Breakfast.    No.  8  wash  and  dry  udders  and  hind  parts 

of  all  milking  cows. 
7-9  A.M.  —  Nos.  2,  3,  4,  9  milk  ten  cows  each.     Nos.  1,  5,  6,  8,  10 

mix  feed,  clean  barns  (except  where  milking)  tend  to  dry  cows, 

clean  windows,  etc.,  as  instructed. 
9-12  A.M.  —  Each  man  clean  cows  and  bulls   in    section   corres- 
ponding to  his  number,  turn  cows  out  to  pasture  and  tether 

bulls,  then  clean,  scrub  and  disinfect  his  own  section. 
12  noon  to  12:30  p.m.  —  Lunch. 
12-3  P.M.  —  All  milkers  ofif.     Other  men  prepare  feed,  hay,  silage, 

etc.;    keep  barns  clean,  trim  hoofs,  clip  udders,  hind  parts, 

heads,  etc. 
2:30  P.M.  —  No.  8  wash  and  dry  udders  and  hind  parts  of  all  milking 

cows. 
3-5  P.M.  —  Nos.  2,  3,  4,  9  milk 
6-11  P.M.  —  All  milkers  off. 
5:30  P.M.  —  Supper. 
6:30  P.M.  —  No.  7  (night  watchman)  relieve  No.  8,  keep  bam  and 

cows  clean,  tend  to  fires,  etc. 
10:30  P.M.  —  No.  7  wash  and  dry  udders  and  hind  quarters  of  all 

milking  cows. 
11  P.M.  to  1  A.M.  —  Nos.  2,  3,  4,  9  milk. 
1  A.M.  to  7  A.M.  —  Milkers  off. 
6:30  A.M.  —  No.  8  reheves  No.  7  and  starts  schedule  again.     No.  10 

tends  to  cows  in  maternity  barn,  cleans  stalls,  etc.,  and  turns 

out  to  pasture.     No.  11  follows  calf  schedule. 

GENERAL 

(1)  Give  to  cows  about  one  day  before  freshening,  1  lb.  epsom  salts 

in  2  quarts  of  water. 

(2)  Do  not  give  cold  water  to  cow  for  24  hours  after  freshening. 

Give  warm  water.     In  addition  to  all  the  hay  she  will  eat, 
give  — 

1st  day  2  lbs.  warm  bran  mash; 

2d    day  3  lbs.  warm  bran  mash; 

3d    day  2  lbs.  bran,  2  lbs.  milk  ration; 

4th  day  4  lbs.  milk  ration; 

6th  day  5  lbs.  milk  ration; 


Management  79 

6th  day  6  lbs.  milk  ration; 

7th  day  7  lbs.  milk  ration; 

8th  day  8  lbs.  milk  ration; 

9th  day  9  lbs.  milk  ration; 

9th  to  15th  day  9  lbs.  milk  ration  per  day; 

15th  day  increase  grain  about  one-half  pound  per  day  until 
the  safety  point  has  been  reached.  After  a  few  days 
drop  back  a  pound  or  so  and  see  if  she  will  hold  her  level. 
Increase  silage  gradually. 

(3)  Do  not  strip  all  milk  from  udder  imtil  beginning  of  third  day 

after  freshening,  but  relieve  the  udder  of  some  milk. 

(4)  Milkers  must  wash  hands  before  milking  each  cow.     No  one 

except  regular  cow  bam  employees  admitted  to  any  part  of 
cow  barns  without  permit  and  not  under  any  conditons 
during  milking  period. 

(5)  Udders  to  be  washed  and  dried  before  milking. 

(6)  Milkers  must  always  use  the  Hegelund  method  of  milking. 

(7)  No  other  work  except  cleaning  of  gutters  to  be  done  in  cow 

barn  during  milking  periods,  at  which  time  it  is  necessary  to 
have  absolute  quiet  and  no  talking. 

(8)  Hind  quarters  of  cows  and  gutters  to  be  disinfected  every 

morning  after  breakfast. 

(9)  Keep  fresh  water  before  cows  in  box-stalls  at  all  times. 

(10)  Cows  and  bulls  to  be  exercised  every  day. 

(11)  Bulls  to  be  disinfected  before  and  after  each  breeding. 

(12)  Clean  drinking  cups  twice  per  week. 

(13)  Wash  windows  once  per  week. 

(14)  No  one  is  permitted  to  open  wires  on  bales  of  hay,  straw  or 

shavings  unless  some  one  from  oflBce  is  present. 

(15)  Report  every  detail  of  an3rthing  unusual,  and  do  not  make  any 

change  (unless  in  cases  of  emergency)  without  reporting  it 
first. 

(16)  Any  one  found  violating  any  of  the  above  rules  will  be  imme- 

diately discharged. 
Cows  due  to  calve  within  2  months,  are  not  to  be  turned  out 
with  the  herd,  but  exercised  in  a  separate  lot. 


CHAPTER  VI 
Breeding  and  Selection 

IT  IS  just  as  important  for  the  dairy  farmer  to  be 
a  thorough  student  of  breeding,  and  to  under- 
stand the  principles  and  laws  of  breeding  and  se- 
lection, as  it  is  for  him  to  know  how  to  feed  his 
stock  intelligently.  Farmers  who  are  starting  a  pure 
bred  herd,  and  even  those  who  have  a  herd  estab- 
lished, will  very  often  neglect  their  study  and  knowl- 
edge of  breeding,  probably  because  they  do  not 
realize  its  importance.  We  can  increase  the  milk 
production  of  the  present  generation  of  our  herd 
by  better  methods  of  feed  and  care,  but  the  pro- 
gressive farmer  must  plan  for  the  future  improve- 
ment of  his  herd  and  aim  for  each  succeeding  gener- 
ation to  be  better  and  more  economical  producers 
than  the  last.  In  order  to  accomplish  this  he  should 
know  how  and  why  before  deciding  definitely  upon 
the  future  development.  If  he  has  a  grade  herd  he 
should  know  how  to  develop  the  best  pure  bred 
herd  with  the  least  expense,  or  if  he  has  a  low  pro- 
ducing registered  herd  he  should  know  how  best  to 
improve  that  herd,  not  only  by  feeding,  but  by 
breeding. 
Tbe  word  breeding  as  we  use  it  means  the  repro- 

80 


Breeding  and  Selection  81 

duction  and  improvement  of  the  dairy  cow,  and  in 
each  individual  case  the  reproduction,  development 
and  improvement  of  our  own  herd.  There  are 
certain  definite  laws  that  apply  to  all  animals,  and 
while  a  large  share  of  our  breeding  is  from  a  practical 
standpoint,  it  is  necessary,  in  order  to  get  a  clear 
understanding  of  the  best  methods  of  development, 
to  understand  these  breeding  laws  and  the  results 
as  given  to  us  by  the  scientists.  We  must  believe 
in  what  we  do  and  as  far  as  possible  know  why  we 
do  it.  The  beginner  can  become  fairly  proficient  in 
many  of  these  points  by  reading  and  study,  but 
much  remains  to  be  learned  by  experience. 

If  we  select,  as  brood  stock,  animals  with  special 
characteristics,  we  know  that  it  is  possible  for  these 
characteristics  to  be  transmitted  or  inherited  by  their 
progeny,  and  even  improved.  If  this  could  not  be 
done  the  average  cow  would  dry  up  in  a  few  months, 
as  the  original  wild  cow  did  in  the  natural  course 
of  events  after  her  calf  was  old  enough  to  range 
for  itself. 

Law  of  Heredity.  —  The  common  saying  "like  pro- 
duces like"  may  be  taken  as  a  rough  approximation 
of  the  law  of  heredity.  It  is  only  roughly  approxi- 
mate, for  it  does  not  enable  us  to  predict  with  any 
degree  of  certainty  what  the  appearance  or  char- 
acter of  the  offspring  of  given  parents  will  be. 
Nevertheless  it  contains  the  truth.  The  expert  who 
is  familiar  with  the  different  families  of  stock  can 
very  often  recognize  the  family  relation  of  cows 
that  he  had  never  seen  before,  picking  them  out  in 
a  large  herd  by  their  outstanding  characteristics 


82     Feeding  and  Management  of  Dairy  Cattle 

transmitted  from  one  generation  to  another  in  that 
family.  Inheritance  shows  itself  in  the  color  of  cows, 
in  their  digestive  powers,  strength,  size,  disposition 
and  milk  and  butter-fat  production. 

The  exact  study  of  heredity  is  rendered  difficult 
by  the  fact  that  a  living  organism  is  a  very  complex 
thing.  Unless  the  attention  is  fixed  on  some  one 
pronounced  character,  it  is  impossible,  out  of  the 
seemingly  confused  collection  of  qualities,  to  dis- 
tinguish any  clear  law  or  order  in  the  relation  be- 
tween the  qualities  of  parent  and  offspring. 

Mendel's  law.  —  The  step  that  brought  order  out 
of  confusion  was  taken  by  Gregor  Mendel.  He 
recognized  that,  in  order  to  throw  light  on  the  prob- 
lem of  heredity,  it  would  be  necessary  to  select  for 
experiment  individuals  having  strongly  marked  and 
contrasted  special  characters.  In  1865,  after  eight 
years'  work  in  the  seclusion  of  the  cloister  garden 
of  Briinn,  he  published  the  results  of  experiments 
which  form  the  foundation  of  our  knowledge  of 
heredity  to-day.  Mendel  worked  with  plants,  cross- 
ing various  varieties  of  peas.  But  the  laws  which  he 
discovered  for  these  have  been  found  to  be  equally 
applicable  in  the  case  of  animals. 

The  nature  of  the  law  discovered  by  Mendel  is 
most  easily  explained  by  an  actual  example.  For 
certain  reasons  which  will  appear  presently  the  re- 
lation takes  on  its  simplest  form  in  case  not  origi- 
nally studied  by  Mendel. 

If  two  blue  Andalusian  fowls  are  crossed  the 
progeny  is  found  to  consist  of  three  separate  types 
in  the  following  proportions: 


i 


Breeding  and  Selection  83 

Black 25  per  cent 

White 25    "      " 

Blue 50    "      " 

If  the  offspring  is  bred,  the  following  observations 
are  made: 

Black  bred  with  black  produces  nothing  but  black. 

White  bred  with  white  produces  nothing  bul 
white. 

Blue  bred  with  blue  produces  black,  white,  and 
blue  in  the  same  proportion  as  before. 

Black  bred  with  white  produces  nothing  but  blue. 

These  results  can  be  fixed  in  the  mind  by  looking 
at  them  as  follows: 

Each  fowl  contains  two  elements  (so  called 
gametes),  one  derived  from  the  male  parent,  the 
other  from  the  female. 

In  the  black  fowl  both  elements  are  black.  Hence 
when  two  blacks  are  bred  they  can  produce  nothing 
but  black. 

Similarly  in  the  white  fowl  both  elements  are 
white. 

But  in  the  blue  fowl  there  is  a  black  and  a  white 
element.  When  they  are  bred  the  offspring  may  in- 
herit in  any  one  of  the  following  ways: 

1.  Black  from  male  and  black  from  female  =  pure  black 1 

2.  White     "       "       "   white     "        "      =  pure  white. .  ..1 

3.  Black      "        "       "   white     "         "       =  blue  )  2 

4.  White     "       "       "   black     "        "      =  blue  J   

SO  that  the  offspring  will  be  pure  black,  pure  white 
and  blue  in  the  proportion  1:1:2  or  25:  25:  50,  as 
stated  above. 

Dominance.  —  In  most  cases  the  situation  is  not 


84    Feeding  and  Management  of  Dairy  Cattle 

quite  so  simple  as  in  the  case  of  the  Andalusian  fowl. 
The  mixed  offspring,  instead  of  being  directly  dis- 
tinguishable (as  are  the  blue  Andalusian  fowl),  is  in 
outward  appearance  similar  to  one  of  the  two  pure 
types.  The  character  which  masks  the  mixed  type 
is  spoken  of  as  the  dominant,  and  the  other  character 
is  spoken  of  as  recessive. 

For  instance,  Mendel  by  crossing  tall  peas  with 
dwarf  peas  obtained  nothing  but  tail  plants.  But 
if  the  seeds  from  the  tall  plants  so  obtained  were 
grown,  it  was  found  that  they  gave  25  per-cent 
dwarf  and  75  per-cent  tall  plants.  It  will  be  seen 
that  this  is  really  quite  similar  to  the  case  of  the 
Andalusian  fowl,  except  that  75  per-cent  of  the  tall 
plants  include  25  per-cent  of  the  pure  tall  and  50 
per-cent  of  mixed  plants  resembling  outwardly  the 
tall  plants.  This  conclusion  is  borne  out  by  further 
breeding.  The  dwarf  plants  bred  true  to  dwarf. 
Of  the  tall  plants  25  per-cent  bred  true  to  tall  and 
50  per-cent  give  partly  dwarf  and  partly  tall 
progeny.  Here  tallness  is  the  dominant,  and  dwarf- 
ness  the  recessive  character. 

In  breeding  cows  we  may  not  have  knowledge  of 
all  the  facts  which  would  enable  us  to  apply 
MendeFs  law  in  detail  and  in  its  exact  form.  But 
it  is  useful  to  know  that,  for  certain  features  at  any 
rate,  two  parents,  both  possessing  a  certain  char- 
acter, will  produce  offspring  all  of  which,  without 
exception,  possess  that  character.  If  stock  of  this 
kind  has  once  been  established,  it  will  remain  true 
unless  contaminated  by  cross  breeding  with  outside 
stock  of  different  character.    The  significance  of  this 


Breeding  and  Selection  85 

fact  in  connection  with  line-breeding  needs  no  em- 
phasis. 

Variation.  —  While,  as  we  all  know,  the  offspring 
tends  to  resemble  the  parent,  it  is  not  identical  with 
its  parent  in  appearance  or  character,  but  varies 
more  or  less  widely  therefrom.  Such  variation  of 
offspring  from  parent  may  in  some  instances  work 
to  the  advantage  of  the  breeder,  but  it  may  equally 
well  work  against  him. 

Reversion.  —  This  term  is  used  to  denote  the  re- 
appearance of  a  character  that  has  been  bred  into 
the  ancestry  probably  several  generations  back  and 
is  illustrated  very  clearly  in  the  crossing  of  different 
breeds.  If  grade  Jerseys  have  been  bred  for  three 
generations,  and  the  offspring  appears  to  have  Jersey 
characters,  but  in  the  fourth  generation  back  a  Hol- 
stein  bull  was  used,  the  grade  Jersey  will  be  liable  to 
revert  back  to  the  Holstein  character  and  have  a 
black  and  white  calf,  more  resembling  a  Holstein 
than  a  Jersey.  Reversion  not  only  shows  in  the  color 
but  may  show  in  any  characters  that  are  hereditary. 

Type.  —  For  each  breed  there  is  a  certain  fixed 
ideal  type  or  standard  of  perfection  to  which  the 
individual  should  conform  as  closely  as  possible. 
When  we  speak  of  this  ideal  type  we  think,  in  par- 
ticular, of  certain  visible  body  characters  relating  to 
milk  production.  All  heavy  producers  will  more  or 
less  conform  to  that  standard.  A  very  good  idea  of 
what  this  standard  is  can  be  gained  by  studying  the 
scale  of  points  for  show  animals  as  outlined  in  this 
book  in  the  chapters  on  the  various  breeds.  We 
must  look  for  refinement  and  symmetry.    The  ani- 


86    Feeding  and  Management  of  Dairy  Cattle 

mal  should  have  fine  points,  it  should  be  lean  and 
angular,  yet  vigorous  vitality  should  show  itself  in 
a  fine  physique.  Anything  approaching  coarseness 
must  be  avoided. 

Systems  of  Breeding.  Line-Breeding.  This  is  the 
mating  of  animals  whose  ancestors  trace  back  to  the 
same  individuals.  In  this  system  there  is  less  chance 
of  breeding  an  irregular  variety  of  characters  and 
more  chance  of  fixing  and  improving  the  good  char- 
acters already  characteristic  of  that  family. 

In-Breeding  is  the  mating  of  either  sire  and 
daughter,  son  and  mother,  or  brother  and  sister. 

Cr OSS-Breeding  is  the  mating  of  animals  of  dif- 
ferent breeds,  or  different  families,  arid  is  usually 
practiced  in  hope  that  the  progeny  will  contain  the 
good  characters  of  both  families. 

Experienced  breeders  that  have  an  outstanding 
animal  will  practice  in-breeding  for  one  generation, 
to  fix  that  character  in  the  offspring  to  be  used  for 
future  breeding.  Some  exceptional  animals  have 
been  developed  by  this  method,  but  it  is  generally 
advised  that  the  average  breeder  should  not  practice 
in-breeding,  as  it  is  just  as  apt  to  intensify  the  hid- 
den recessive  qualities  as  the  dominant  characters 
recognized  and  sought  for. 

The  development  of  some  great  families  has 
proved  that  by  line  breeding  the  outstanding  char- 
acters have  been  transmitted  and  intensified  with 
reasonable  certainty  and  without  creating  a  mixture 
or  variety.  What  more  can  a  breeder  want  after  he 
selects  his  ideal  family  than  by  line  breeding  to 
transmit  and  intensify  the  good  qualities  already 


Breeding  and  Selection  87 

existing?  In  so  doing  he  begins  the  improvement 
where  the  other  fellow  left  off. 

Some  breeders  make  a  practice  of  line  breeding, 
but  now  and  then  out-cross  to  another  family.  They 
may  be  justified  in  doing  this  under  certain  con- 
ditions. If  they  are  not  content  to  carry  on  line 
breeding  and  want  to  invent  or  acquire  something 
new,  and  have  the  time,  money  and  patience  to 
carry  it  out,  or  if  their  herd  is  seriously  lacking  in 
a  certain  character,  they  may  win  by  out-crossing  if 
the  new  stock  introduced  has  the  desired  qualifica- 
tions and  careful  selection  is  made  from  the  variety 
thus  created.  Many  good  cows  have  been  developed 
by  this  practice,  but  the  best  results  can  be  obtained 
only  in  the  hands  of  the  expert.  The  crossing  of 
different  families  containing  different  characters  cor- 
responds to  Mendel's  results  in  crossing  different 
characters,  and  we  get  similar  results  in  comparison  ; 
a  certain  per-cent  of  the  offspring  will  represent  the 
character  of  one  parent,  another  will  represent  the 
character  of  the  other  parent,  and  a  certain  pro- 
portion will  represent  a  mixture  of  the  characters  of 
both  parents.  In  other  words  outcrossing  tends  to 
produce  variations  and  to  a  certain  extent  dilutes 
the  characters  already  established.  It  may  result 
successfully  if  the  breeder  eliminates  the  less  de- 
sirable elements,  eventually  intensifying  what  he  has 
gained  by  the  cross. 

A  farmer  who  intends  to  develop  a  herd  by  the 
purchase  of  mature  animals  would  probably  have 
a  great  difficulty  in  buying  the  kind  of  animals  that 
he  wants,  all  from  one  family.     He  has  to  start 


88    Feeding  and  Management  of  Dairy  Cattle 

somewhere,  so  he  selects  as  many  as  possible  from 
the  family  line  that  he  intends  to  follow  and  the 
balance  from  another  family  that  nicks  well  with 
his. 

Line  breeding  is  then  practiced  by  using  the  origi- 
nal herd  sire,  and  either  a  son  or  grandson  on  his 
daughters.  Each  bull  is  then  bred  to  his  own  grand- 
daughters. 

Origin  and  History  of  the  Breed.  —  Breeders 
should  become  familiar  with  the  origin,  history  and 
development  of  the  breed  in  which  they  are  inter- 
ested. This  is  not  only  an  aid  in  breeding  operations, 
but  also  enables  them  to  talk  more  intelligently  to 
prospective  buyers. 

Improvement  by  selection.  —  It  is  true  that  only 
one  third  of  the  dairy  cows  in  the  United  States  pay 
a  very  good  annual  profit  for  their  owners.  The 
second  one  third  are  such  poor  producers  as  to  cause 
a  loss  of  $50,000,000  annually,  and  the  remaining 
one  third  produce  suflSciently  to  about  offset  this 
loss.  It  is  also  true  that  while  these  figures  apply  to 
the  whole  country,  the  same  percentages  apply  to 
many  individual  herds.  We  all  know  this,  but  pos- 
sibly do  not  realize  that  it  may  be  so  with  our  own 
herd. 

We  all  suffer:  the  farmer  through  diminished 
profits,  the  consuming  pufelic  through  increased 
prices.  Besides,  there  is  a  double  loss.  The  cows 
that  are  boarded  and  stabled  without  compensation 
return  evil  for  good,  and  avenge  themselves  by  con- 
taminating the  breed  with  their  equally  unpro- 
ductive offspring.    Our  aim  is  to  breed  to  improve, 


Breeding  and  Selection  89 

and  if  we  have  taken  time  and  study  to  select  a 
good  herd  sire,  we  should  also  take  time  and  study  to 
select  good  cows  to  be  bred  to  him. 

What  are  we  going  to  do  about  it? 

One  thing  is  clear.  If  we  are  to  improve  matters 
by  selection,  the  first  thing  to  do  is  to  find  out  which 
are  the  losing  cows.  This  seems  so  obvious  that  we 
wonder  that  it  needs  to  be  pointed  out  at  all.  Facts, 
however,  show  that  the  need  is  not  only  present,  but 
urgent. 

The  second  thing  that  we  must  do,  having 
determined  which  are  the  losing  cows,  is  to  replace 
them  —  sell  them  for  what  we  can  get.  Even  giving 
them  away  would  be  cheaper  than  to  keep  on  feed- 
ing and  stabling  them  at  a  loss. 

The  third  thing  that  we  must  seek  to  accomplish 
is  to  improve  our  stock,  so  that  in  the  future  there 
shall  be  less  to  discard,  and  that  the  cows  retained 
for  dairying  purposes  shall  give  a  higher  yield  of 
profit.  To  some  extent  this  third  object  will  be 
secured  automatically  in  discarding  the  unproductive 
cows,  since  good  and  bad  quaUties  in  this  as  in  other 
matters  are  markedly  hereditary.  But  much  more 
than  this  remains  to  be  done. 

Having  now  clearly  discerned  our  aim,  our  next 
concern  must  be  to  find  or  devise  the  proper  means 
of  attaining  it. 

First  then,  in  regard  to  those  losing  cows.  Their 
presence  in  the  herd  is  a  reflection  upon  our  business 
methods.  We  ought  to  be  ashamed  of  them.  All 
that  is  needed  is  a  systematic  keeping  of  records. 
We  must  know  for  each  cow  the  daily  ration  fed 


90    Feeding  and  Management  of  Dairy  Cattle 

and  the  milk  produced  each  day,  by  using  the 
methods  as  described  in  Chapter  III.  The  little 
extra  time  and  trouble  spent  in  measuring  the  feed 
and  the  milk  output,  and  in  making  out  the  daily 
records  is  paid  for  many  times  over  in  the  results. 

Having  weeded  out  the  unproductive  cows  and 
sold  them  for  beef,  say,  it  remains  for  the  farmer 
to  attend  to  the  third  item  on  the  program,  the  im- 
provement of  his  stock. 

The  first  step  in  this  direction  has  already  been 
taken,  since  productiveness  is  hereditary,  and  in 
weeding  out  the  inferior  cows  from  the  herd,  a 
higher  average  of  milk  production  is  assured  for  the 
next  generation.  By  the  use  of  good  judgment  and 
the  intelligent  application  of  the  principles  of  stock 
breeding,  something  can  be  done  on  the  foundation 
of  a  herd  of  grade  cows  alone.  But  so  much  more 
rapid  progress  is  made  by  the  infusion  of  pure  blood, 
that  any  additional  expense  incurred  to  secure  this 
will  be  very  quickly  repaid.  Best  of  all,  of  course,  is 
to  replace  the  herd  entirely  by  pure  breds.  This  is 
not  beyond  the  reach  of  the  farmer  of  moderate 
means  if  he  goes  about  it  systematically  and  has 
patience  to  build  up  the  herd  gradually,  as  described 
in  Chapter  I. 

After  deciding  upon  the  method  of  establishing 
our  herd,  we  decide  upon  the  kind  of  breeding  to 
carry  on,  and  the  family  or  families  to  use.  This  is 
where  the  knowledge  of  breeding  is  especially 
helpful. 

Selection  of  Family.  —  We  should  learn  to  base 
pur  selection  upon  absolute  facts.   A  thorough  study 


Breeding  and  Selection  91 

should  be  made  of  the  pedigrees  and  the  actual  per- 
formance of  each  member  of  the  families  being 
considered.  Do  not  be  misled  by  a  lot  of  red  ink  that 
does  not  mean  anything,  or  by  sensational  adver- 
tising, but  look  for  the  outstanding  characteristics 
and  the  actual  performance,  and  the  ability  of  the 

Brookwood  T'arms  Herd 
BREEDING  RECORD 

This  record  to  be  filed  at  Wm  Office  Immediately  after  service.   Herdsman  «rfU  note 
above  if  it  is  first,  second  or  tbird  service. 

animals  to  transmit  those  characters.  The  longer  a 
certain  character  has  existed  in  a  family  the  more 
certainly  is  it  transmitted,  the  development  being 
handed  down  through  several  generations  and  im- 
proving with  each  individual. 

The  future  generation  cannot  inherit  something 
that  the  parents  and  ancestors  do  not  possess.  There- 
fore if  we  are  trying  to  improve  by  selection  and 
breeding  we  must  select  from  a  pedigree  of  known 
producers. 


92    Feeding  and  Management  of  Dairy  Cattle 

If  the  dam  or  granddam  of  the  animal  we  select  for 
breeding  is  foundation  stock  with  unknown  pedigree, 
we,  of  course,  do  not  know  the  records  back  of  that 
cow.  Her  ancestors  may  have  been  high  producers, 
but  the  fact  that  we  are  most  interested  in  is,  does 
she  contain  good  qualities,  and  is  she  transmitting 
good  qualities  to  her  sons  and  daughters  and  grand- 
sons and  granddaughters?  If  she  is,  we  can  rest 
assured  that  these  characters  have  been  inherited. 
On  the  other  hand  if  the  progeny  of  the  foundation 
animal  are  not  good  producers,  or  are  not  old  enough 
to  have  shown  their  productive  ability,  we  are  gam- 
bling with  chances  of  winning  on  unknown 
quantities. 

SERVICE  ORDER 

New  Vnrk,  April  3. /915_ 

You  art  hereby  ordered  to 

breed^JmoJrt&^JlhXiil& H.  Na.B.tSg4. 

to    Gnldmi  Fffrn's  Nable H.  No.R^6AEl 

q/?er_AMtm.^  16,  1919        and  prior  to_S©^.teiiLbecd5QZ!!i9J5 


Recorded  in  Office 
Breedins:  Book 

CHECK     1 

Selection  should  not  be  concluded  with  the  in- 
vestigation of  the  performance  of  the  animal  and 
its  ancestors,  but  the  type,  conformation,  and  con- 
dition should  also  be  looked  into,  and  judged  ac- 


pq     bi 


O 


Breeding  and  Selection  93 

cording  to  the  score  card  and  the  best  ability  of  the 
buyer.  Many  cattle  are  purchased  through  cor- 
respondence, and  in  that  case  the  buyer  must  rely 
to  a  great  extent  upon  the  honesty  of  the  seller. 

Some  animals  will  begin  to  produce  and  make 
records  in  their  two-year-old  form,  others  will  not 
produce  heavily  until  the  second,  third  or  fourth 
lactation  periods.  We  realize  that  a  cow  cannot 
transmit  qualities  that  she  does  not  possess.  Among 
animals  that  have  descended  from  a  high-producing 
family  and  have  been  neglected  as  far  as  feeding  and 
care  are  concerned,  the  tendency  will  be  for  the  de- 
velopment to  go  backwards  instead  of  improving. 

It  has  been  observed  that  cows  added  to  the 
Brookwood  herd  by  purchase  did  not  develop  their 
full  producing  capacity  until  after  one  or  two  years' 
residence  h^e,  and  sometimes  not  until  they  were 
five  or  six  years  old.  It  must  remain  for  the  time 
being  an  open  question  whether  this  late  produc- 
tivity is  to  be  ascribed  to  the  influence  of  our 
methods  upon  the  cow  herself,  or  to  some  inherent 
peculiarity  inherited  from  her  ancestors,  and  per- 
haps due  to  the  different  methods  of  feeding,  etc., 
practiced  in  her  original  home. 

Register  of  Merit  Breeding  Chart 

As  an  example  of  the  use  of  the  following  table,  we 
take  the  case  of  a  cow  whose  test  ends  on  January 
1st.  From  the  table  we  find  that  the  cow  should  be 
bred  prior  to  August  1st;  that  is  to  say,  at  the  latest 
on  July  31st.    Considering  this  the  first  day  she  will 


94    Feeding  and  Management  of  Dairy  Cattle 

carry  her  calf,  we  find  that  allowing  31  days  for 
August,  30  days  for  September,  31  days  for  October, 


REGISTER  OF  MERIT  BREEDING 

CHART 

Test  ends 

Breed 

Test  ends 

Breed 

After          Prior  to 

After 

Prior  to 

Jany.  1 

June  17  Aug.  1 

Feby.  1 

July  18 

Sept.  1 

2 

18      2 

2 

19 

2 

3 

19      3 

3 

20 

3 

4 

20      4 

4 

21 

4 

5 

21       5 

5 

22 

5 

6 

22      6 

6 

23 

6 

7 

23      7 

7 

24 

7 

8 

24      8 

8 

25 

8 

9 

25      9 

9 

26 

9 

10 

26      10 

10 

27 

10 

11 

27      11 

11 

28 

11 

12 

28      12 

12 

29 

12 

13 

29      13 

13 

30 

13 

14 

30      14 

14 

31 

14 

15 

July  1      15 

15 

Aug.  1 

15 

16 

2      16 

16 

2 

16 

17 

3      17 

17 

3 

17 

18 

4     18 

18 

4 

18 

19 

5     19 

19 

5 

19 

20 

6     20 

20 

6 

20 

21 

7     21 

21 

7 

21 

22 

8     22 

22 

8 

22 

23 

9     23 

23 

9 

23 

24 

10     24 

24 

10 

24 

25 

11      25 

25 

11 

25 

26 

12      26 

26 

12 

26 

27 

13     27 

27 

13 

27 

28 

14     28 

28 

14 

28 

29 

15     29 

30 

16     30 

31 

17     31 

Breeding  and  Selection 


95 


30  days  for  November,  31  days  for  December  and 
one  day  for  January  1st,  that  she  will  have  carried 
her  calf  155  days  during  the  test. 

REGISTER  OP  MERIT  BREEDING  CHART 


Test  ends 

Breed 

Test  ends 

Breed 

After         Prior  to 

After          Prior  to 

March  1 

Aug.  15  Sept.  29 

April  1 

Sept.  15  Oct. 

30 

2 

16     30 

2 

16 

31 

3 

17  Oct.   1 

3 

17  Nov. 

1 

4 

18      2 

4 

18 

2 

5 

19      3 

5 

19 

3 

6 

20      4 

6 

20 

4 

7 

21      5 

7 

21 

5 

8 

22      6 

8 

22 

6 

9 

23      7 

9 

23 

7 

10 

24      8 

10 

24 

8 

11 

25      9 

11 

25 

9 

12 

26     10 

12 

26 

10 

13 

27     11 

13 

27 

11 

14 

28      12 

14 

28 

12 

15 

29      13 

15 

29 

13 

16 

30     14 

16 

30 

14 

17 

31      15 

17 

Oct.  1 

15 

18 

Sept.  1     16 

18 

2 

16 

19 

2     17 

19 

3 

17 

20 

3     18 

20 

4 

18 

21 

4     19 

21 

5 

19 

22 

5     20 

22 

6 

20 

23 

6     21 

23 

7 

21 

24 

7     22 

24 

8 

22 

25 

8     23 

25 

9 

23 

26 

9     24 

26 

10 

24 

27 

10     25 

27 

11 

25 

28 

11     26 

28 

12 

26 

29 

12     27 

29 

13 

27 

30 

13     28 

30 

14 

28 

31 

14     29 

96    Feeding  and  Management  of  Dairy  Cattle 

That  is,  a  cow  finishing  her  test  on  January  1st 
can  be  bred,  at  the  latest,  on  July  31st  preceding 


REGISTER  OP  MERIT  BREEDING 

CHART 

Test  ends 

Breed 

Test  ends 

Breed 

After         Prior  to 

After 

Prior  to 

May  1 

Oct.  15  Nov.  29 

June  1 

Nov.  15 

Dec.  30 

2 

16      30 

2 

16 

31 

3 

17  Dec.   1 

3 

17 

Jany.  1 

4 

18      2 

4 

18 

2 

5 

19      3 

5 

19 

3 

6 

20      4 

6 

20 

4 

7 

21      5 

7 

21 

5 

8 

22      6 

8 

22 

6 

9 

23      7 

9 

23 

7 

10 

24      8 

10 

24 

8 

11 

25      9 

11 

25 

9 

12 

26      10 

12 

26 

10 

13 

27      11 

13 

27 

11 

14 

28      12 

14 

28 

12 

15 

29      13 

15 

29 

13 

16 

30      14 

16 

30 

14 

17 

31      15 

17 

Dec.  1 

15 

18 

Nov.  1     16 

18 

2 

16 

19 

2     17 

19 

3 

17 

20 

3     18 

20 

4 

18 

21 

4     19 

21 

5 

19 

22 

5     20 

22 

6 

20 

23 

6      21 

23 

7 

21 

24 

7     22 

24 

8 

22 

25 

8     23 

25 

9 

23 

26 

9      24 

26 

10 

24 

27 

10      25 

27 

11 

25 

28 

11      26 

28 

12 

26 

29 

12     27 

29 

13 

27 

30 

13      28 

30 

14 

28 

31 

14      29 

Breeding  and  Selection  97 

and  qualify  for  Class  A  A.  As,  however,  this  is  the 
latest  day  on  which  a  cow  could  be  bred  and  meet 
the  requirements  of  carrying  a  calf  155  days  during 


REGISTER  OP  MERIT  BREEDING 

CHART 

Test  ends 

Breed 

Test  ends 

Breed 

After        Prior  to 

After 

Prior  to 

July   1 

Dec.  15  Jany.  29 

Aug.  1 

Jany.  15 

March  1 

2 

16      30 

2 

16 

2 

3 

17      31 

3 

17 

3 

4 

18  Feby.  1 

4 

18 

4 

5 

19       2 

5 

19 

5 

6 

20      3 

6 

20 

6 

7 

21       4 

7 

21 

7 

8 

22      5 

8 

22 

8 

9 

23      6 

9 

23 

9 

10 

24      7 

10 

24 

10 

11 

25      8 

11 

25 

11 

12 

26      9 

12 

26 

12 

13 

27      10 

13 

27 

13 

14 

28      11 

14 

28 

14 

15 

29      12 

15 

29 

15 

16 

30      13 

16 

30 

16 

17 

31      14 

17 

31 

17 

18 

Jany.  1      15 

18 

Feby.  1 

18 

19 

2      16 

19 

2 

19 

20 

3     17 

20 

3 

20 

21 

4     18 

21 

4 

21 

22 

6     19 

22 

5 

22 

23 

6     20 

23 

6 

23 

24 

7      21 

24 

7 

24 

25 

8      22 

25 

8 

25 

26 

9      23 

26 

9 

26 

27 

10      24 

27 

10 

27 

28 

11      25 

28 

11 

28 

29 

12      26 

29 

12 

29 

30 

13      27 

30 

13 

30 

31 

14      28 

31 

14 

31 

98    Feeding  and  Management  of  Dairy  Cattle 

the  test  and  there  is  always  the  possibility  of  a  cow 
not  holding  to  a  service,  an  earlier  date  is  also  given, 
fixed  arbitrarily  44  days  in  advance  of  the  latest 


REGISTER  OF  MERIT 

BREEDING 

CHART 

Test  ends 

Breed 

Test  ends 

Breed 

After        Prior  to 

After      Prior  to 

Sept.   1 

Feby.  15  AprU  1 

Oct.   1 

March  17  May 

1 

2 

16      2 

2 

18 

2 

3 

17      3 

3 

19 

3 

4 

18      4 

4 

20 

4 

6 

19      5 

5 

21 

5 

6 

20      6 

6 

22 

6 

7 

21      7 

7 

23 

7 

8 

22      8 

8 

24 

8 

9 

23      9 

9 

25 

9 

10 

24     10 

10 

26 

10 

11 

25     11 

11 

27 

11 

12 

26     12 

12 

28 

12 

13 

27     13 

13 

29 

13 

14 

28     14 

14 

30 

14 

15 

March  1     15 

15 

31 

15 

16 

2     16 

16 

April   1 

16 

17 

3     17 

17 

2 

17 

18 

4     18 

18 

3 

18 

19 

5     19 

19 

4 

19 

20 

6     20 

20 

5 

20 

21 

7     21 

21 

6 

21 

22 

8     22 

22 

7 

22 

23 

9     23 

23 

8 

23 

24 

10      24 

24 

9 

24 

25 

11      25 

25 

10 

25 

26 

12     26 

26 

11 

26 

27 

13     27 

27 

12 

27 

28 

14     28 

28 

13 

28 

29 

15     29 

29 

14 

29 

30 

16     30 

30 

15 

30 

31 

16 

31 

Breeding  and  Selection  99 

day,  which  will  allow  one  additional  service  and  in 
some  cases  two,  prior  to  the  time  after  which  the 
requirements  of  Class  A  A  cannot  be  met. 


EEGISTER  OP  MERIT  BREEDING 

CHART 

Test  ends 

Breed 

Test  ends 

Breed 

After        Pnor  to 

After        Prior  to 

Nov.   1 

April  17  June  1 

Dec.  1 

May  17  July 

1 

2 

18      2 

2 

18 

2 

3 

19      3 

3 

19 

3 

4 

20      4 

4 

20 

4 

5 

21      5 

5 

21 

5 

6 

22      6 

6 

22 

6 

7 

23      7 

7 

23 

7 

8 

24      8 

8 

24 

8 

9 

25      9 

9 

25 

9 

10 

26     10 

10 

26 

10 

11 

27     11 

11 

27 

11 

12 

28     12 

12 

28 

12 

13 

29     13 

13 

29 

13 

14 

30     14 

14 

30 

14 

15 

May   1     15 

15 

31 

15 

16 

2     16 

16 

June   1 

16 

17 

3     17 

17 

2 

17 

18 

4     18 

18 

3 

18 

19 

5     19 

19 

4 

19 

20 

6     20 

20 

5 

20 

21 

7     21 

21 

6 

21 

22 

8     22 

22 

7 

22 

23 

9     23 

23 

8 

23 

24 

10     24 

24 

9 

24 

25 

11     25 

25 

10 

25 

26 

12     26 

26 

11 

26 

27 

13     27 

27 

12 

27 

28 

14     28 

28 

13 

28 

29 

15     29 

29 

14 

29 

30 

16     30 

30 

15 

30 

31 

16 

31 

CHAPTER  VII 
Fitting  Cattle  for  Exhibition 

THE  OBJECT  of  the  various  cattle  and  show 
associations  in  offering  premiums  for  the  best 
show  animals  is  to  furnish  an  incentive  to  the 
farmer  to  breed  the  best  animals  possible.  The 
score  card  for  the  ideal  type  of  dairy  cow  not  only 
selects  the  points  that  please  the  eye,  but  empha- 
sizes the  points  that  almost  always  go  with  high 
production.  The  farmer  that  keeps  herd  records  and 
can  show  high  and  economical  production,  and  can 
also  show  type  by  his  winnings  in  the  show  ring,  is 
doing  a  very  creditable  work,  not  only  for  himself, 
but  for  the  breed  of  cattle  that  his  herd  represents. 
Aside  from  the  honor  and  pleasure  that  he  gets  in 
point  of  sportsmanship,  he  is  showing  his  animals 
before  the  public  and  advertising  his  herd,  which 
will  result  in  a  greater  demand  for  the  progeny  of 
his  stock. 

In  showing  cattle,  the  first  and  most  important 
consideration  is  the  selection  of  the  animal  to  be 
exhibited.  This  selection  must  be  based  on  an  un- 
derstanding of  the  general  conformation  and  type^ 
which  is  described  in  the  scale  of  points  in  the 
chapters  of  this  book  relating  to  the  different  dairy 
breeds.  Probably  an  equally  important  factor  is  the 
training  and  fitting  of  the  show  animals.#  Success  in 

100 


Fitting  Cattle  for  Exhibition         101 

this  depends  upon  the  aptitude  of  the  show  man  as 
a  judge,  his  abihty  to  grasp  all  the  requirements 
and  points  of  the  ideal  show  cow;  and  also  upon 


'-w«»M'H' 


Diagram  of  Cow  Showing  Points 


1.  Head 

12.  Withers 

23.  Shoulder 

34.  Fore  udder 

2.  Muzzle 

13.  Back 

24.  Elbow 

35.  Hind  udder 

3.  NostrU 

14.  Loins 

25.  Forearm 

36.  Teats 

4.  Face 

15.  Hip  bone 

26.  Knee 

37.  Upper  thigh 

5.  Eye 

16.  Pelvic  arch 

27.  Ankle 

38.  Stifle 

6.  Forehead 

17.  Rump 

28.  Hoof 

39.  Twist 

7.  Horn 

18.  Tail 

29.  Heart  girth 

40.  Legorgaskin 

8.  Ear 

19.  Switch 

30.  Side  or  barrel 

41.  Hock 

9.  Cheek 

20.  Chest 

31.  Belly 

42.  Shank 

10.  Throat 

21.  Brisket 

32.  Flank 

43.  Dew  claw 

11.  Neck 

22.  Dewlap 

33.  Milk  vein 

his  knowledge,  ability  and  experience  in  fitting  and 
training  animals  for  exhibition.  Usually  a  very  good 
show  animal  not  in  the  best  of  condition  will  win 
over  an  animal  with  poor  conformation;  still,  it 
happens  not  infrequently  that  a  very  good  animal 
not  in  the  best  of  shape  will  lose  to  another  animal 
that  is  not  so  good,  but  happens  to  be  in  better 
condition  and  better  trained. 


102  Feeding  and  Management  of  Dairy  Cattle 

The  beginner  or  amateur  should  not  attempt  to 
start  showing  at  the  larger  exhibitions  or  fairs.  He 
should  fit  his  cattle  to  the  best  of  his  ability,  and 
start  in  at  the  local  or  county  fairs,  and  as  he  gains 
experience  gradually  work  up  to  the  larger  shows. 
He  will  find  that  it  is  more  encouraging  and  he  will 
probably  have  acquired  a  greater  training  than  by 
starting  at  the  top. 

It  is  not  necessary  to  use  harsh  methods,  or  treat- 
ment that  will  injure  the  animal  in  any  way.  What 
is  to  be  gained  if  such  stringent  methods  are  used, 
that  the  cow,  after  completing  the  show  circuit,  will 
be  for  evermore  barren  and  a  non-producer?  Show- 
ing is  no  doubt  more  or  less  of  a  strain  on  the  animal, 
but  nothing  more  should  be  sacrificed  than  a  slight 
temporary  decrease  in  production.  As  an  example 
of  efficiency  in  show  management,  take  the  case  of 
Beechlands  Champion  Lily.  She  freshened  Febru- 
ary 1,  1916  and  in  365  days  made  11627.4  lbs.  of 
milk  and  628  lbs.  of  butter  fat.  During  this  test 
she  was  on  the  show  circuit  for  six  months,  and  won, 
among  other  prizes,  first  prize  for  Register  of  Merit 
cow  at  Indianapolis  and  Southwestern  Dairy  Show 
at  Kansas  City.  She  dropped  a  fine  vigorous  bull 
calf  on  April  4th  and  in  the  following  test  she  made 
14,355.6  lbs.  of  mUk  aad  829.26  lbs.  of  butter-fat, 
and  finished  the  test  in  excellent  condition.  Type 
is  good.  Production  is  good.  But  the  ideal  cow  is 
one  that  produces,  re-produces,  and  has  show  win- 
nings to  her  credit. 

Time  required  to  train  and  Condition.  —  It  would 
be  impossible  to  state  a  definite  time  in  which  to 


TYPES  OF  HEADS  AND  HORNS 


Warder's  Fern  Blossom 
Golden  Fern's  May  Belle 


Agatha's  Maiden  Fern 
Oxford's  Briar  Flower 


Fitting  Cattle  for  Exhibition         103 

train  and  fit  animals  for  exhibition.  Much  depends 
upon  the  condition  and  disposition  of  the  individual. 
Three  months,  however,  is  better  than  six  weeks. 
The  longer  period  gives  us  an  opportunity  to  study 
the  animal  and  study  her  faults,  and  gradually 
correct  them  by  using  natural  methods.  Short  time 
fitting  sometimes  requires  methods  that  are  harmful. 
For  instance  at  the  last  minute  the  herdsman  de- 
cides that  the  barrel  is  underdeveloped,  so  he  must 
do  something  at  once  to  fill  it  out,  and  resorts  to 
filling  her  up  with  slops  composed  of  various  grains 
and  liquids,  and  perhaps  gives  gallons  of  this  mix- 
ture before  she  is  filled  out  to  his  satisfaction.  He 
may  also  find  that  there  are  certain  places  that  are 
hollow,  and  in  order  to  fill  them  out  he  injects  par- 
affine  under  the  skin.  Her  coat  may  not  be  smooth 
and  show  real  bloom,  so  he  feeds  heavily  of  certain 
high  protein  feeds  and  drugs  to  correct  this  con- 
dition. She  may  be  sluggish,  and  he  resorts  to 
stimulants  and  medicines  to  put  the  pep  in  the 
animal.  It  goes  without  saying  that  these  methods 
are  extremely  harmful  to  the  future  usefulness  and 
value  of  the  animal. 

Factors  to  consider.  —  During  the  period  of  fitting 
the  herdsman  should  consider  the  following  factors, 
and  keep  them  always  in  mind,  studying  the  animal 
in  detail,  and  watching  especially  for  her  weak 
points  and  faults.  Feeding,  grooming,  exercise,  care 
of  the  feet  and  horns,  general  condition  (hide,  hair, 
flesh,  bowels),  training  (disposition,  pose,  man- 
oeuvring), and  finally  shipping,  and  care  before 
entering  the  ring. 


104  Feeding  and  Management  of  Dairy  Cattle 

Feeding.  —  The  feed  mixture  and  the  amounts  to 
feed  are  very  important.  If  the  cow  is  carrying  a 
calf  of  course  this  condition  wiQ  call  for  a  slightly 
different  feed  than  for  a  cow  not  with  calf.  Linseed 
oil  meal  is  an  important  part  of  the  grain  mixture 
as  it  tends  to  put  a  gloss  on  the  hair,  but  if  the 
quality  is  not  good,  or  an  excess  of  it  is  used  the 
results  will  be  more  harmful  than  good.  Care  should 
be  taken  not  to  overdo  any  of  the  factors.  The 
ration  and  the  amount  of  feed  consumed  should  be 
watched  closely,  and  the  safety  point  determined, 
as  in  feeding  for  production. 

A  feed  that  has  produced  good  results  in  fitting 
show  cattle  is  as  follows.  This  mixture  can  be  used 
as  a  base  to  work  on,  and  should  be  varied  slightly 
according  to  the  individual  requirements  of  the 
animals.  If  the  animal  is  in  poor  flesh  and  does  not 
gain  satisfactorily  in  weight,  add  a  little  more  corn 
meal,  or  if  it  is  getting  overfat  reduce  the  amount  of 
corn  meal.  The  amounts  consumed  must  also  be 
based  upon  the  individual  condition  and  require- 
ments. 

Crushed  Oats 100  lbs. 

Wheat  Bran 200    " 

Corn  or  Hominy  Meal 100    " 

Linseed  Oil  Meal 100    " 

Salt  1  % 

In  addition  to  this  the  cows  receive  mixed  hay, 
clover,  little  timothy,  red  top  or  rye-grass.  A  relish 
of  cabbage,  beets,  etc.,  helps  out.  One  feeding  of 
alfalfa  hay  daily  is  not  objectionable,  but  alfalfa 
exclusively  is  too  loosening  and  prevents  holding 


Fitting  Cattle  for  Exhibition         105 

flesh  under  shipment.  When  once  a  good  ration  has 
been  estabhshed  it  is  best  not  to  change,  except  to 
slightly  widen  or  narrow  it  for  certain  individuals. 

The  calves  should  be  fed  according  to  the  schedule 
in  Chapter  II,  except  that  roots  thinly  sliced  or 
pulped  would  be  better  than  ensilage.  The  calves 
should  not  be  turned  out  to  graze  within  six  weeks 
of  the  show,  as  at  this  time  the  feed  should  be  ab- 
solutely controlled.  When  turned  out  for  exercise 
they  should  be  in  a  lot  separate  from  the  calves  that 
are  not  to  be  exhibited. 

Grooming.  —  The  grooming  of  an  animal  benefits 
not  only  the  appearance  of  its  coat  but  also  con- 
tributes to  its  general  well-being  by  keeping  the  skin 
and  pores  in  a  healthy  condition.  A  bright  smooth 
glossy  coat  is  generally  a  sign  that  the  animal  is  in 
good  condition,  so  that  the  appearance  of  the 
coat  is  due  to  both  internal  and  external 
forces.  The  pores  must  be  kept  open,  the  skin  loose 
and  pliable,  and  all  foreign  matter  removed.  Ex- 
cessive grooming  with  a  currycomb  is  harmful. 
Where  there  is  a  spot  of  dirt  or  manure  on  the 
animal  it  is  all  right  to  rub  off  with  a  currycomb,  but 
for  general  cleaning  it  should  not  be  used  oftener 
than  once  every  second  or  third  day.  The  animal 
should  however  be  groomed  twice  a  day  with  a 
brush,  not  too  coarse  or  hard,  and  also  rubbed  off 
with  a  soft  dry  cloth,  or  the  bare  hands,  using  small 
quantities  of  an  emulsion  of  equal  parts  of  olive  oil 
and  alcohol  and  plenty  of  elbow  grease.  There  is  a 
great  difference  of  opinion  in  regard  to  the  use  of 
blankets.     A  blanket  serves  several  purposes.     It 


106  Feeding  and  Management  of  Dairy  Cattle 

affords  protection  against  flies,  it  helps  the  hair  to 
lie  smooth,  and  it  also  hastens  shedding.  It  is,  how- 
ever, best  not  to  use  blankets  any  more  than  nec- 
essary for  these  purposes.  If  they  are  used,  they 
should  be  of  light  woolen  material.  Of  course  during 
shipment  it  may  be  necessary  to  cover  the  animals 
with  blankets  to  keep  out  dirt. 

Exercise.  —  During  the  preparation  for  exhibition 
the  animals  should  be  kept  in  a  box  stall  that  is  well 
bedded  with  clean  straw  or  shavings.  They  should 
be  turned  out  to  exercise  in  the  evening  when  there 
are  not  so  many  flies  to  annoy  them,  and  when  it  is 
cooler.  The  exercise  lot  should  contain  very  little 
grass.  A  large  share  of  the  exercise  is  given  during 
the  day  when  they  are  led  out  to  be  trained  for  show 
etiquette. 

Care  of  the  Feet  and  Horns.  —  The  feet  should  be 
trimmed,  not  only  to  add  to  the  appearance,  but  so 
that  the  animal  will  walk  and  stand  naturally  and 
comfortably.  The  methods  for  trimming  the  feet 
are  described  in  Chapter  IV.  Before  any  attempt  is 
made  to  trim  the  horns  they  should  be  carefully 
studied.  It  is  an  easy  matter  at  any  time  to  file  off 
part  of  the  shell,  but  when  too  much  is  taken  off  it 
may  mar  the  graceful  curves  and  symmetry  of  the 
horns.  First  a  wood  rasp  is  used,  not  only  to  file 
off  the  rough  parts  of  the  shell,  but  to  add  to  the 
beauty  of  the  curves.  On  some  parts  as  much  as 
one  eighth  of  an  inch  may  be  taken  off,  while  other 
spots  would  not  need  any  filing.  After  the  filing  so 
that  the  horns  are  as  symmetrical  as  possible,  they 
Sixe  smoothed  off  with  a  piece  of  glass,  and  then 


TYPES  OF  UDDERS 


Fitting  Cattle  for  Exhibition         107 

rubbed  with  a  piece  of  emery  cloth.  The  horns 
should  not  be  left  pointed  like  a  pencil,  but  the 
ends  should  be  flattened  and  rounded  off.  For  pol- 
ishing the  horns  various  oils  and  polishes  are  used. 
We  have  found  the  U.  S.  metal  Polish,  in  paste  form, 
to  be  very  satisfactory. 

General  Condition.  —  In  addition  to  the  external 
show  points,  the  general  health  of  the  animal  should 
be  closely  watched,  such  as  the  appearance  of  the 
eyes,  condition  of  the  hair,  pliability  of  the  skin, 
appetite,  bowels,  udder,  etc.  Frequent  weighing  is 
also  an  aid  in  determining  the  effect  of  the  feed  on 
the  weight.  Do  not  get  them  in  too  high  flesh ;  it  is 
harmful  to  future  breeding  and  milking.  On  the 
other  hand  too  lean  a  condition  will  not  do  justice 
to  the  cow. 

Training,  —  It  is  very  interesting  to  watch  the 
exhibitors  in  the  large  fairs  manoeuvring  their  cattle 
for  position,  each  trying  to  gain  the  place  that  will 
show  their  charge  to  the  best  advantage  and  con- 
venience of  the  judge,  and  trying  to  keep  out  of 
pockets.  Usually  the  successful  animals  have  been 
trained  to  walk  and  stand  in  the  positions  that  show 
them  up  best.  For  instance  a  certain  animal  may  be 
best  shown  by  holding  its  head  quite  high.  Another 
animal  may  resent  this  and  would  show  better  if 
given  more  freedom.  They  should  also  be  trained 
for  position  in  standing,  so  that  the  top  line  will  be 
level,  and  no  unnatural  twists  appear  in  the  body. 
The  animal  should  be  so  trained  that  if  necessary 
it  can  be  made  to  move  any  one  foot  into  proper 
position,  without  changing  the  position  of  the  other 


108  Feeding  and  Management  of  Dairy  Cattle 

three  feet,  by  touching  it  lightly  on  the  offending 
foot  or  leg.  The  cows  should  also  be  trained  so  that 
the  new  surroundings  and  conditions,  at  the  show 
will  not  cause  them  undue  nervousness,  and  they 
should  be  taught  to  stand  still  while  being  closely 
examined  by  the  judge.  This  training  of  course 
takes  considerable  time,  and  must  be  done  at  home 
before  starting  on  the  show  circuit.  Go  through  all 
of  the  positions  and  manoeuvres  that  you  would  be 
likely  to  use  in  the  show  ring.  Allow  strangers  to 
look  over  the  animals  as  the  judge  would  do.  Of 
course  a  nervous  animal  requires  a  longer  period  to 
train,  and  more  patience,  than  one  with  a  quiet  dis- 
position, but  any  animal  can  be  trained  to  go 
through  all  of  these  exercises.  If  they  have  not  been 
faithfully  trained,  they  are  likely  to  do  just  the 
opposite  of  what  you  want  them  to  do  while  in  the 
show  ring. 

Final  Care  and  Shipping.  —  A  few  days  before 
shipping  date  start  to  prepare  a  list  of  articles  that 
you  will  require  in  the  show  circuit.  From  the  time 
that  the  cows  are  loaded  on  the  cars  they  should  be 
under  the  constant  care  and  watch  of  the  show  man 
or  an  assistant.  Take  care  that  the  animals  are  not 
exposed  to  draughts,  and  are  protected  with  blankets 
if  exposed  to  the  slightest  cold  or  dust.  Arrange  to 
arrive  at  the  show  grounds  at  least  3  or  4  days  before 
the  opening  of  the  exhibition.  The  feed  during 
transit  and  at  the  fair  should  be  the  same  as  at 
home,  only  during  transit  the  amounts  should  be  re- 
duced to  one  half.  Two  or  three  days  before  the 
show  each  animal  should  be  given  a  good  wash  with 


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Fitting  Cattle  for  Exhibition         109 

tar  soap ;  rub  off  all  of  the  free  water  and  cover  with 
a  light  wool  blanket  until  thoroughly  dry.  The 
night  before  the  show  the  tail  should  be  washed  and 
put  up  in  tight  braids,  and  left  braided  until  shortly 
before  the  show,  when  it  is  unbraided,  shaken  out 
and  carefully  combed  so  that  the  tail  will  have  a 
fluffy  and  curly  appearance.  The  animals  should 
be  given  plenty  of  salt  the  night  before  showing  and 
should  not  be  given  water  for  several  hours  before 
show  time,  except  a  short  while  before  going  into  the 
ring,  at  which  time  they  should  be  given  a  good 
drink  of  water  and  their  usual  feed,  which  will  show 
the  barrel  distended,  a  development  that  is  closely 
watched  for  by  the  judges.  The  last  few  hours  be- 
fore going  into  the  ring  should  be  spent  in  looking 
over  the  animals  to  the  last  detail,  to  determine  any 
faults,  and  making  the  necessary  improvements  to 
correct  them. 

Last  but  not  least,  the  show  man  should  thor- 
oughly acquaint  himself  with  the  rules  of  the  show, 
so  that  he  can  go  through  his  part  with  a  thorough 
knowledge  of  his  duties,  and  without  a  hitch.  The 
following  is  a  list  of  the  General  Rules  and  Regu- 
lations of  the  National  Dairy  Show  Association, 
which  are  in  general,  similar  to  the  rules  of  most 
Dairy  Cattle  shows : 

Application  for  Entry 

Rule  1.  All  applications  for  entry  must  be  made 
on  printed  forms  and  in  accordance  with  instructions 
on  same.  These  forms,  properly  signed,  to  be  filed 
in  the  office  of  the  General  Manager  of  the  National 


110  Feeding  and  Management  of  Dairy  Cattle 

Dairy  Show  on  or  before  September  25th,  at  which 
time  entries  close.  In  all  cases  the  right  is  reserved 
to  reject  entirely  or  accept  conditionally  any  entry 
or  application  for  entry. 

Stall  Rent 

Rule  2.  A  stall  fee  of  $3.00  per  head  must  in  all 
cases  accompany  application  for  entry.  Animals 
will  be  grouped  by  breeds.  Stalls  will  be  assigned 
by  the  Management  and  will  be  ready  to  receive 
stock  on  and  after  three  days  before  opening  of  the 
show. 

Ownership  of  Animals 

Rule  3.  To  be  eligible  for  competition,  whether 
singly  or  in  groups,  animals  must  be  the  bona  fide 
property  of  exhibitors,  except  where  otherwise  speci- 
fied, and  must  be  owned  by  exhibitor  not  less  than 
thirty  days  prior  to  the  date  of  closing  entries,  and 
registry  certificate  of  ownership  or  transfer  must  be 
produced,  showing  exhibitor  to  be  the  owner.  Such 
certificate  of  registration  or  transfer  must  be  checked 
by  the  Management  before  the  animal  is  exhibited 
in  the  ring.  In  the  classes  for  "Get  of  Sire"  and 
"Produce  of  Dam"  ownership  shall  not  be  required. 
Animals  to  compose  a  competitive  group  need  not 
be  named  in  application  for  entry,  but  must  be  se- 
lected by  exhibitor.  Sires  of  "Get  of  Sire"  and  Dams 
of  "Produce  of  Dam"  to  be  named  at  time  of  making 
entry. 

Rule  4.  The  owner  of  the  dam  at  time  of  service 
shall  be  considered  the  breeder  of  the  animal. 


Fitting  Cattle  for  Exhibition         111 

Firms  and  Co-Partnerships 
Rule  5.  Firms  and  co-partnerships  entering  ani- 
mals for  competition  must  be  in  existence  sixty  days 
prior  to  the  date  of  closing  of  entries  and  in  all  cases 
must  be  bona  fide,  and  afiidavits  of  the  age  of  firms 
may  be  required  by  the  Management.  Firms  or  co- 
partnerships entered  into  for  show  purposes  will  not 
be  recognized  by  the  ^Association,  but  cattle  bred  by 
a  member  of  the  firm  or  company  shall  be  considered 
as  bred  by  the  company.  Should  a  temporary  sale 
or  transfer  of  a  show  animal  ever  be  discovered,  the 
exhibitor  and  proper  owner  may  be  barred  from  any 
or  all  future  shows. 

Eligibility  for  Competition 
Rule  6.  Every  female  over  thirty-six  months  old 
must  have  produced  a  living  calf  within  the  past 
eighteen  months  or  prove  to  be  with  calf.  Every 
bull  thirty-six  months  old  must  have  had  dropped 
to  his  service  a  calf,  within  the  twelve  months  pre- 
vious to  the  opening  date  of  this  show,  to  be  eligible 
to  compete. 

Catalog  Numbers 
Rule  7.  Each  entry  will  be  assigned  a  number  in 
the  official  catalog  and  exhibitors  on  their  arrivals  at 
the  show  will  receive  on  application,  tags  with  du- 
phcate  numbers  to  correspond  with  the  catalog 
number,  which  must  be  displayed  by  attendant  when 
animal  is  in  the  judging  ring  or  on  parade. 

Erroneous  Entry 
Rule  8.    Exhibits  that  have  been  erroneously  en- 


112  Feeding  and  Management  of  Dairy  Cattle 

tered  may,  in  the  discretion  of  the  General  Manager, 
be  transferred  to  their  proper  classes  previous  to  the 
judging.  If  such  classes  have  been  judged  they  shall 
not  be  reopened. 

Substitution 

Rule  9.  No  person  having  entered  anything  for 
competition  will  be  allowed  to  make  substitution  of 
animals  or  otherwise  change  the  entry  after  ten 
days  prior  to  the  opening  day  of  the  Show,  except  as 
noted  in  rule  8. 

Base  Dates  of  Ages 

Rule  10.  The  ages  of  all  animals  shall  be  reckoned 
from  date  of  birth  to  the  first  day  of  August,  except 
Junior  classes,  which  shall  be  reckoned  from  Febru- 
ary 1st  of  the  current  year. 

Exhibitors 
Care  of  Animals 

Rule  11.  Exhibitors  after  having  properly  entered 
their  animals  must  themselves  see  to  their  delivery 
to  the  Superintendent  of  their  breed  division,  so  that 
their  exhibits  may  be  in  their  places  properly 
ticketed  and  ready  for  competition  by  9.00  a.m.  of 
the  opening  day  of  the  Show.  They  are  likewise 
required  to  attend  to  their  animals  while  on  exhi- 
bition, and  answer  such  questions  as  the  judges  may 
deem  essential  to  a  correct  estimate  of  their  relative 
value. 


Fitting  Cattle  for  Exhibition         113 

General  Rule 

Rule  12.  All  animals  for  exhibition  must  be  in 
their  places  with  clean  stalls  at  5:00  p.m.  of  the 
opening  day  of  the  Show,  to  remain  on  the  grounds 
until  the  close  of  the  Show,  exhibitors  being  re- 
sponsible for  care  and  feeding  of  their  animals.  Any 
violation  of  this  rule  wiU  cause  a  forfeiture  of  all 
premiums  won  by  the  exhibitors.  All  exhibits  of 
animals  arriving  in  carload  lots  can  be  unloaded 
from  the  cars  at  the  Exposition  grounds.  Consign 
all  cattle:  "National  Dairy  Show,  care  Ohio  State 
Fair  Grounds,  Columbus,  Ohio." 

Feed  and  Bedding 

Rule  13.  On  account  of  the  limited  storage  room 
and  to  prevent  obstruction  of  aisles,  exhibitors  are 
not  permitted  to  bring  hay,  bedding,  oats,  shelled  or 
ear  corn  into  the  barns,  but  may  bring  ground  or 
other  feed  to  be  stored  subject  to  instructions  of 
Superintendent. 

Use  of  Blankets 

Rule  14.  Exhibitors  are  prohibited  from  using 
blankets  or  covers  on  their  stock  during  exhibition 
hours,  viz.:  From  9:00  a.m.  to  5:00  p.m.  and  from 
7:00  to  10:00  P.M. 

Uniforms 

Rule  15.  No  attendant  or  other  person  leading 
animals  will  he  allowed  to  enter  arena  unless  prop- 
erly uniformed.  Uniforms  may  be  rented  at  reason- 
able rates. 


114  Feeding  and  Management  of  Dairy  Cattle 

Milking  Out 
Rule  16.     It  shall  be  the  duty  of  the  Superin- 
tendent to  see  that  all  cows  have  been  milked  out 
clean  not  earlier  than  5:00  p.m.  on  the  day  pre- 
ceding judging. 

Evening  Shows  and  Refusal  to  Parade 
Rule  17.  A  great  educational  feature  of  the 
National  Dairy  Show  is  its  evening  shows  and  par- 
ades of  approved  live  stock  by  breeds  and  ages. 
Notices  of  time  and  places  of  parades  wiU  be  an- 
nounced by  bulletins  and  stewards,  therefore: — Ex- 
hibitors refusing  for  any  cause  not  meeting  with  the 
approval  of  the  Management  to  lead  out  their  ani- 
mals for  parade  or  for  competition  m  the  show  ring 
or  for  students'  judging  contests,  when  called  by  the 
Superintendent  in  charge,  will  not  only  forfeit  all 
prizes  previously  won,  but  the  Executive  Committee 
may  further  impose  such  additional  penalty  as  in 
its  judgment  the  case  deserves. 

Arena  Privileges 
Rule  18.  No  person  other  than  those  holding 
animals  being  exhibited  will  be  allowed  in  the  show 
ring  during  the  time  of  judging,  except  the  Super- 
intendent of  the  division,  the  Judge  and  officially 
accredited  reporters.  This  rule  will  be  rigidly  en- 
forced. 

Catalog  Number 
Rule  19.    No  animal  shall  be  considered  by  the 
awarding  committee  whose  attendant  is  not  display- 
ing  correct  number  tag  during  competition. 


Fitting  Cattle  for  Exhibitioi]         115 
Removal  of  Exhibit 

Rule  20.  Any  exhibitor  wishing  to  remove  an 
exhibit  for  the  night  must  apply  to  the  General 
Manager,  and  if  there  appears  to  be  good  reason  for 
the  removal  it  may  be  effected  by  leaving  a  suitable 
deposit  and  receiving  an  official  pass,  the  time  of 
leaving  and  that  of  returning  to  be  inserted  thereon 
and  if  the  exhibit  be  not  duly  returned,  the  deposit 
will  be  forfeited  to  the  Show  Association. 

Delivery  of  Animals 

Rule  21.  Exhibitors  will  not  be  allowed  to  deliver 
animals  or  articles  during  the  Show  (though  they 
may  receive  and  book  orders,  nor  will  they  be  per- 
mitted to  caU  attention  to  their  wares  in  any  noisy 
or  disorderly  manner  and  only  such  signs  and  plac- 
ards may  be  used  as  the  General  Manager  shall 
approve  and  allow. 

Conduct 

Rule  22.  Any  false  representation,  interference 
or  ungentlemanly  conduct  on  the  part  of  an  ex- 
hibitor will  be  dealt  with  by  the  Executive  Com- 
mittee according  to  the  equities  of  the  case. 

Protests 

Rule  23.  All  protests  must  be  in  writing  and 
accompanied  by  a  deposit  of  $20.00,  which  will  be 
forfeited  if  protest  is  not  sustained.  Such  protest 
must  state  plainly  the  cause  of  complaint,  or  appeal, 
and  must  be  delivered  to  the  General  Manager  with- 
in six  hours  after  the  occasion  for  such  protest. 


116  Feeding  and  Management  of  Dairy  Cattle 

Appeals 

Rule  24.  No  appeal  of  or  appeal  from  an  award 
based  upon  a  statement  that  the  judge  or  judges 
have  overlooked  an  animal  will  be  considered  by 
the  Executive  Committee. 

Points  Considered 

Rule  25.  The  fundamental  object  of  the  National 
Dairy  Show  Association  is  to  encourage  the  breeding 
of  improved  breeds  of  dairy  cattle.  Regard  will  be 
had  for  symmetry,  size,  form,  constitution,  vigor  and 
general  characteristics.  Due  regard  will  also  be  paid 
to  graceful  carriage,  style  and  general  refinement 
that  denotes  breed  character  and  which  adds  value. 
In  groups  encouragement  will  be  given  to  uniformity 
of  breed  type. 

Barren  Animals 

Rule  26.  The  National  Dairy  Show  debars  and 
wlQ  to  the  utmost  of  its  power  discourage  and  pro- 
hibit the  exhibition  of  barren  animals. 

Health  Certificates 

Rule  27.  All  entries  of  cattle  over  six  months  old, 
whether  for  exhibition  or  educational  purposes,  shall 
be  provided  with  individual  Certificates  (showing 
temperatures)  issued  by  a  responsible  and  registered 
Veterinarian,  definitely  describing  each  animal  and 
showing  that  they  have  been  tuberculin  tested  with- 
in six  months  prior  to  the  opening  of  the  Show,  and 
also  all  other  precautions  that  may  be  necessary 
concerning  the  general  sanitary  condition  of  the 


Fitting  Cattle  for  Exhibition         117 

herds  on  exhibition  and  of  the  quarters  occupied  by 
them  shall  be  carefully  supervised  by  the  Official 
Veterinarian  of  the  Show  Association. 

Official  Veterinarian  —  Sick  Animals 
Rule  28.  The  General  Manager  will  appoint  a 
veterinary  surgeon  and  such  other  assistants  as  may 
be  necessary.  The  veterinary  surgeon  shall  make 
inspection  of  the  grounds,  stables  and  stalls,  and 
make  report  in  writing  of  the  condition  in  which 
said  grounds,  stables  and  stalls  are  kept.  In  case 
of  sickness  of  any  animal,  the  same  shall  be  removed 
when  ordered  by  the  General  Manager  to  a  separate 
enclosure,  where  the  exhibitor  may  either  direct  the 
treatment  of  the  animal  himself  or  employ  a  veter- 
inary surgeon  appointed  for  the  purpose,  for  whose 
services  and  other  necessary  expenses  incurred,  a 
reasonable  charge  wiU  be  made  by  the  Association. 
The  right  is  reserved  to  the  General  Manager  to 
order  the  peremptory  removal  from  the  grounds  of 
any  animal  to  which  this  rule  applies. 

Liability 
Rule  29.  All  exhibits  will  be  under  the  control 
and  direction  of  the  General  Manager,  but  the 
National  Dairy  Show  Association  will  in  no  case  be 
responsible  for  any  loss  or  damage  that  may  occur. 
Each  exhibitor  will  be  solely  responsible  for  any 
loss,  injury  or  damage  done  to  or  occasioned  by  or 
arising  from  any  animal  or  article  exhibited  by  him, 
and  for  its  description  as  given  in  the  catalog,  and 
shall  indemnify  the  Association  against  legal  or 
other  proceedings  in  regard  thereto. 


118  Feeding  and  Management  of  Dairy  Cattle 
Interpretations 

Rule  30.  The  Association  reserves  to  its  Ex- 
ecutive Committee  the  final  and  absolute  right  to 
interpret  these  rules  and  regulations  and  arbitrarily 
settle  and  determine  all  matters,  questions  or  dif- 
ferences in  regard  thereto,  or  otherwise  arising  out 
of,  or  connected  with  or  incident  to  the  Show. 

Amending  Rules 

Rule  31.  The  Association  reserves  the  right  to 
amend  or  add  to  these  rules,  as  the  Executive  Com- 
mittee in  its  judgment  may  determine. 

Judges 

Unworthy  Exhibits 

Rule  32.  Judges  must  not  award  a  prize  to  any 
unworthy  exhibit.  It  is  the  intention  of  the  As- 
sociation that  no  premium  or  distinction  of  any  kind 
shall  be  given  any  article  or  animal  that  is  not 
deserving. 

Awarding  Prizes 

Rule  33.  Where  there  are  fewer  entries  in  any 
class  than  the  number  of  premiums  offered,  judges 
may,  in  their  discretion,  award  a  prize  or  prizes  of 
such  grade  as  the  animal  or  article  deserves. 

Rule  34.  In  awarding  the  premium  in  classes  for 
cow  having  official  yearly  record,  the  judge  shall  as- 
sign each  entry  a  definite  number  of  points  for  con- 
formation on  the  basis  of  100  for  perfect;  to  this 
shall  be  added  one  point  for  each  twenty  pounds  of 


Fitting  Cattle  for  Exhibition         119 

butter  fat  above  250.5  for  a  two-year-old  with  an 
additional  minimum  requirement  of  one  tenth  of  a 
pound  for  each  day  the  heifer  is  over  two  years  old, 
up  to  a  total  of  360  pounds  minimum  requirement 
for  the  mature  cow.  Only  such  records  shall  be 
accepted  as  are  certified  by  the  Secretary  of  the  reg- 
istry association  as  having  been  made  under  the 
supervision  of  experiment  station  or  agricultural  col- 
lege, as  required  for  official  or  semi-official  tests. 

Rule  35.  Only  as  many  prizes  shall  be  awarded 
in  any  one  class  as  there  are  exhibitors  present. 

Interference  with  Judges 

Rule  36.  Judges  shall  report  to  the  Superinten- 
dent any  exhibitor  or  exhibitors  who  in  any  way, 
whether  in  person  or  by  agents  or  servants,  inter- 
feres with  them  during  their  adjudication,  or  shows 
any  disrespect  to  them,  whereupon  a  proper  apology 
from  such  exhibitor  shall  be  demanded,  or  he  may 
exclude  such  exhibitor  from  competition,  and  the 
Association  may  withhold  from  such  exhibitor  any 
premiums  that  may  have  been  awarded  to  him. 

Decision  of  Judges 

Rule  37.  The  decision  of  the  judges  shall  be  final 
in  all  cases,  except  where  mistakes,  fraud,  misrepre- 
sentation or  collusion,  not  discovered  at  the  time  of 
the  award,  is  proven.  In  such  cases  the  General 
Manager,  or  such  referee  as  he  may  appoint,  may 
make  decision,  or  with  his  approval  the  case  may  be 
appealed  to  the  Executive  Committee,  from  whose 
decision  there  can  be  no  appeal. 


120  Feeding  and  Management  of  Dairy  Cattle 

Animals  Disqualified 

Rule  38.  Should  any  animal  awarded  a  cash  prize 
be  disqualified,  the  animals  gaining  the  lower  prizes 
shall  graduate  up  into  the  higher  position  next  in 
order  above  them,  if  in  the  opinion  of  the  judges 
these  animals  are  worthy  of  such  prizes. 

The  various  classes  at  the  National  Dairy  Show, 
for  which  prizes  are  awarded  are  as  follows  —  Class 

1.  Bull,  3  years  old  or  over.  Class  2.  Bull,  2  years 
old  and  under  3.    Class  3.  Bull,  1  year  old  and  under 

2.  Class  4.  Bull  calf,  6  months  old  and  under  12. 
Class  5.  Bull  calf,  under  6  months.  Class  6.  Cow,  5 
years  old  or  over.  Class  7.  Cow,  4  years  old  and 
under  5.  Class  8.  Cow,  3  years  old  and  under  4. 
Class  9.  Heifer,  2  years  old  and  under  3.  Class  10. 
Heifer,  18  months  and  under  2  years.  Class  11. 
Heifer  not  in  milk,  1  year  and  under  18  months  old. 
Class  12.  Heifer  Calf,  6  months  old  and  under  12. 
Class  13.  Heifer  Calf,  under  six  months  old.  Class 
14.  Cow  having  official  yearly  record  begun  at  5  years 
or  over.  Class  15.  Cow  having  official  yearly  record 
begun  under  the  age  of  five  years.  Class  16.  Ex- 
hibitors Herd.  Class  17.  Young  Herd.  Class  18. 
Breeders  Calf  Herd.  Class  19.  Get  of  one  sire.  Class 
20.  Produce  of  one  cow.  Class  21.  Advanced  Regis- 
try Cow,  with  two  of  her  progeny.  Class  22.  Ad- 
vanced Registry  Cow,  with  two  of  her  progeny.  Class 
23.  Dairy  Herd,  5  cows  in  milk.  Class  24.  Senior 
Champion  Bull,  2  years  old  or  over.  Class  25.  Junior 
Champion  Bull,  under  2  years.  Class  26.  Senior 
Champion  Cow,  2  years  old  or  over.    Class  27.  Junior 


Fitting  Cattle  for  Exhibition  121 

Champion  Cow,  under  2  years.  Class  28.  Grand 
Champion  Bull.  Class  29.  Grand  Champion  Cow. 
Class  30.  Breeder  Winner  of  most  money  on  animals 
bred  by  exhibitor.  Class  31.  Exhibitor  winner  of 
most  money.  In  addition  to  these,  various  special 
prizes  offered  by  individuals  and  the  various  cattle 
associations. 


CHAPTER  VIII 

Housing  of  the  Cattle 

IN  order  to  obtain  the  best  results  from  your  cow 
herd,  it  is  essential  that  all  conditions  relating 
to  their  welfare  be  as  nearly  as  possible  ideal.  We 
have  in  preceding  chapters  dealt  with  the  best 
methods  of  feeding  and  breeding.  Another  factor  that 
requires  careful  attention  is  the  housing  of  the  cattle. 
The  cows  must  be  comfortable  and  contented  and  in 
a  healthy  condition.  Their  original  ancestor  was  a 
wild  animal  and  lived  a  free  roaming  life  in  the  open. 
Since  man  has  taken  up  the  development  of  the  cow 
as  a  domestic  animal  he  has  come  to  realize  that 
cow's  milk  and  the  products  derived  therefrom  have 
peculiar  virtues  as  food  materials,  in  which  they  are 
equalled  by  no  other  food,  so  that  they  have  become 
indispensable  to  human  communities.  The  demand 
for  these  products  has  accordingly  become  so  great 
that  it  requires  an  enormous  number  of  milk  cows 
to  supply  it. 

In  order  to  make  a  dairy  profitable  the  farmer 
must  keep  a  large  number  of  cows  in  the  smallest 
space  possible,  and  still  have  ideal  conditions,  even 
though  under  unnatural  circumstances.  The  dairy 
cow  under  the  proper  living  conditions  is  a  very 
hardy  animal,  but  it  cannot  stand  living  out  of  doors 

122 


Housing  of  the  Cattle  123 

during  our  severe  winters,  in  the  northern  and  cen- 
tral parts  of  the  United  States.     The  ideal  living 


NEW  YORK 

STATE  DEPARTMENT  or  HEALTH 

ALBANY 

DAIRY  INSPECTOR'S  REPORT 

Se«re  Car4  for  Market  Milk 


itJl 


/oa. 


.A.  M.. 


01 

>%'  ■^JoijZ^.u^iio. milking — ^J2 


Inspection  Nj 
Dairyman  ..._> 
AcWress_^ 
Party  interviewed 


.;4£._P.  M.  ,    Date . 
._.   Owner„6ife. 

Address.___X2/ 


M^-J!:f 


f?C»_    Creamery , 

.Operated  by 

Ko.cowi       !iCl\j;_       ilio.vni\y\r\g. tSli/ QaarU  milk  produ^  daily^ 

Cowsi^S£S^:^^^n_7^€^../r=Z4_Zf^.By  licensed  veterinarian  Jir..    ' 

All  persons  in  hooseholds  of  those  engaged  in  producing  or  handling  milk  are freefrom  listed  < 


(tuberculubis,  fypboid  (ever,  scarlet  fever,  septic 
Date  and  nature  of  last 


I  throat,  dipbtheiia,  infantile  paralysis  aud  djsenterj) 


Water  supply  for  utensils  is  from  B.%JjMi£lau.JJJMMt-,  loc*ted_i2_^j^ feet  deep  ao^ 


apparently  ia_ 


..pare  and  wholesome. 


Stute  any  possible  contamination  located  vrithin  200  feet  of  source  of  water  supply  or  if  water  sai>- 
ply  IS  not  protected  against  surface  drainage  , 


..(:?i^-.li^4A<U...iW^4.<?'r/.....(^ 


BQUIPMBNT 


COWS  (2) 
Cowa  apparently  healtbj  and  in  g 
COW  STABLE  (6) 
Cow  •table  adcqoald;  lighted  (2  tq.  feet  of  win 

dows  for  each  600  cu.  ft.  of  air  apace 

Cow  stable  adeqoatevl  ventilated.  (King  System) 
Floors  sound  and  capable  of  being  kept   dei 


Walla  and  ceiling  I 


Milkoai 
Milh  car 


UTEN8ILS  (20). 
Hs  of  ntetal.  smooth,  in  good  nf»,\r,  I 

■  flash.. 


s  and  lidsdf  metal,  smooth,  i 

seams  soldered  flnsh „ 

raincrs  in    good  rrpair  (cotton  i 
preferred).. 


2 


Backs  prr>vidcd  in  a  cleaa,  light  place  to  hold  cans, 

Ample  sapply  of  boiling  water. 

Milkjne  pails  of  small  mouth  design,  top  opening 


[czcedingS  inches 
(If  milking  raach 
tanks  .)f  ceniei 
capacity  for  all  milk  < 


,  metal  or  wood,    iritt 
water  to  neck  of 

MILK  HOUSE  (7> 
Uilk  hoaat  (lO  wffielent  Kght 

(b)  soflScient  ventilation. 

(c)  proverlj  seieened  to  * 


(d)t 
Wf 

COW  YARD  (3) 

Cow  jard  graded,  draiotd 

Privj  scfmicdaDd  not  located  in  or  i 
towjard  , 


COWS  ( I  2) 
BeOy,  flanks,  odder  and  teats  dean  at  time  of 

Udders,  teats  and  flanks  wiped  with  clean  dai 

doth  before   milking.,. — «...». — 

COW  STABLE  (♦) 

CIcanUaesa  of  stable   a)  floors 

(b)  waOa  and  ceiHng. -. 

Manore  removed  dail^  to  at  least  60lett  froir 

•table  and  not  aocevtnble  to  cuwa.-»..»„«.»....* 

UTENSILS  (12) 

Uunstls  nnscd  with  dean,  cold  water  promptl; 

after  using — 


Utertfiils  scrubbed  with 
Utensi 


and  solatioaof  Alka. 

aed  with  clean  watef 

;a1dcd  with  boiling  water  or  Kve  steani 

(Bterilizrd  with  boiling. watef  or  live  sicam  aotl 
kept  in  clean  place  nntil  ased,  2) 
Ulensils  osed  for  no  other  purpose  than  the  can 


Milking  ftoola  dean.. 


COOI-INO  (I7> 


temperature  of  60  degrees  F  ,  4) 
Morning's  milk  cooled   to   a   trmperatn 

degrees  F 

MILK  HOUSE  (2> 


CUW  YARD  (2) 


.■..J~rolfeQ 


±1 

J— 

A. 

.3.. 

3. 

.1. 

.Jfr.. 
JL. 

/ 


conditions  for  them  of  course  would  be  if  they  were 
kept  in  a  climate  where  they  can  live  out  of  doors 
and  graze  on  rich  legume  pastures  the  year  round, 


124  Feeding  and  Management  of  Dairy  Cattle 

but  as  milk  is  a  perishable  product  and  must  be  de- 
livered daily,  the  farmer  is  compelled  to  keep  his 
cows  within  a  reasonable  shipping  distance  of  the 
largely  populated  centres.  He  should  aim  to  have 
the  housing  conditions  as  nearly  as  possible  like  the 
natural  conditions  of  the  warmer  climates.  The 
ideal  method  of  stabling  would  be  to  have  a  sepa- 
rate box  stall  for  each  cow.  But  the  cost  of  a  barn 
large  enough  to  accommodate  a  herd  by  this  method 
would  be  prohibitive.  For  this  reason  we  have  been 
forced  to  use  the  stanchions  for  a  tie,  and  to  keep 
the  cows  in  a  straight  stall.  This  is  found  very  satis- 
factory, providing  the  cows  are  given  sufficient  exer- 
cise. This  method  allows  about  21  square  feet  per 
cow.    A  box  stall  would  require  about  80  square  feet. 

In  planning  the  barn  several  other  factors  must  be 
considered.    We  will  now  consider 

Type  of  construction  and  material.  — This  is  gov- 
erned somewhat  by  the  amount  of  money  that  is  to 
be  invested  in  the  building,  and  the  climatic  condi- 
tions. In  sections  where  concrete  or  hollow  tile  can 
be  secured  economically,  the  use  of  this  material 
would  probably  in  the  long  run  mean  money  saved. 
It  gives  a  permanent,  absolutely  fireproof  construc- 
tion and  avoids  future  repair  bills.  It  makes  an 
excellent  foundation  for  a  stucco  finish,  which  need 
not  be  painted  every  few  years,  as  is  necessary  with 
the  wood  finish,  to  protect  it  from  the  weather.  On 
the  other  hand  many  cow  barns  are  constructed  en- 
tirely of  wood,  with  concrete  floors  and  produce  cer- 
tified milk  with  a  low  bacterial  count. 

Location  and  accessibility,  —  In  cold  climates  the 


Housing  of  the  Cattle  125 

building  site  should  not  be  exposed  too  much  to  the 
cold  winds,  since  this  would  make  it  harder  to  keep 
the  barn  at  a  comfortable  temperature.  The  barn 
should  be  located  in  a  north-south  position,  so  that 
at  some  tune  during  the  day  the  sun  will  shine  in 
the  windows  on  each  side.  Sunlight  is  one  of  the 
greatest  forces  in  destroying  germs.  The  water  sup- 
ply is  also  important.  Gravity  feed  is  of  course  the 
best  system,  either  from  a  storage  tank  or  spring. 


CHOSS    StCTION  or  Cow    5A2.M 
Alfred  Hopkins,  Architect 

But  under  no  condition  should  the  location  be  fi- 
nally decided  upon  until  you  are  sure  of  the  water 
supply.  A  side  hill  with  a  southern  exposure  and 
natural  slope  to  carry  off  the  surface  water  is  the 
ideal  location.  The  exercise  yard  should  always  be 
on  the  lower  side  of  the  barn.    The  location  should 


126  Feeding  and  Management  of  Dairy  Cattle 

be  convenient  to  the  main  roads  for  hauling  to  and 
from  the  market,  and  also  convenient  for  hauling 
the  crops  to  the  barn,  especially  where  the  soiling 
system  is  used.  The  relation  of  the  main  cow  barn 
to  the  hay  and  grain  storage,  root  cellar,  milk  receiv- 
ing room  and  dairy  should  be  considered  both  from 
the  sanitary  and  labor-saving  standpoint.  These 
buildings  should  all  be  under  the  same  roof,  but  not 
directly  connected  with  each  other.  The  hay  chute 
and  feed  bins  should  be  located  so  that  during  the 
preparation  of  the  feed,  or  lowering  of  the  hay,  no 
dust  will  get  into  the  milking  barn;  yet  they  should 
be  directly  adjoining  the  milking  barn,  so  that  time 
and  labor  will  not  be  lost  in  delivering  the  feed  to 
the  cows.  The  milk  from  each  cow  should  be 
weighed  before  pouring  it  into  the  receiving  tank, 
but  the  practice  of  pouring  it  into  a  forty-quart  pail 
that  is  standing  at  the  back  of  the  cows  should  be 
discouraged  from  a  sanitary  standpoint.  The  milk 
from  each  cow  should  be  weighed  and  poured  into 
a  receiving  tank  in  a  separate  room  used  only  for 
that  purpose.  This  milk  receiving  room  should  be 
located  conveniently  relative  to  the  milk  cows,  so 
that  too  many  steps  will  not  be  lost  in  delivering 
the  milk  to  the  receiving  tank. 

Good  ventilation,  —  This  is  another  factor  that 
helps  in  producing  milk,  as  the  maximum  produc- 
tion cannot  be  obtained  unless  the  cow  is  in  good 
health,  and  good  ventilation  is  essential  to  good 
health. 

The  score  card  of  the  State  Department  of  Health 
should  also  be  studied  carefully  so  that  the  build- 


Housing  of  the  Cattle  127 

ings,  equipment  and  methods  will  score  as  near  100 
per  cent  as  possible. 

The  following  is  a  description  of  the  farm  build- 
ings at  Brookwood  Farms.  A  great  deal  of  time 
and  study  was  given  to  the  plans  to  make  the  barns 
as  convenient  and  practical  as  possible.  While  it 
may  not  be  possible  for  all  to  follow  this  exact  type 
of  construction,  the  general  outline,  floor  plans  and 
conveniences  can  usually  be  carried  out  about  as 
described  and  will  be  found  most  practical  and  eco- 
nomical. 

The  main  cow  barn  is  located  in  a  north-south 
position,  on  a  gradual  slope  facing  the  east,  and  on 
a  drive  about  three  hundred  feet  from  the  main 
highway.  The  foundation  is  built  of  stone  that  was 
gathered  on  the  farm.  It  is  deep  enough  under  the 
ground  to  be  below  the  frost  line,  and  high  enough 
above  the  ground  so  that  the  floor  level  is  about 
six  inches  higher  than  the  highest  point  of  ground 
adjoining  the  barn.  The  ground  slopes  gradually 
to  the  east  and  south,  so  in  order  to  economize  on 
labor  and  material  for  the  extra  mason  work  and 
fill,  and  to  improve  the  appearance  of  the  barn,  it 
is  built  on  four  different  levels,  corresponding  to  the 
levels  of  the  grade.  A  ramp  connects  each  floor 
level,  the  slope  of  which  is  gradual  enough  to  per- 
mit a  cow  to  walk  up  and  down  with  ease,  and  to 
permit  the  feed  trucks  to  be  wheeled  from  one  sec- 
tion to  another. 

Milking  Barn.  —  The  main  milking  barn  is  123 
feet  by  37  feet.  It  has  a  double  slant  roof  covered 
with  asbestos  shingles.   The  construction  is  arranged 


128  Feeding  and  Management  of  Dairy  Cattle 

so  that  there  are  no  posts  or  columns  inside  the  barn, 
the  entire  weight  of  the  roof  and  ceiling  resting  on 
the  side  walls.  It  contains  40  stanchions  and  8  box 
stalls  for  test  cows. 

Floor  Construction.  —  All  floors  except  the  stall 
platforms  are  of  cement.  The  surfaces  over  which 
the  cows  walk  are  finished  with  a  wooden  float  and 
left  as  rough  as  possible  to  prevent  the  cows  from 
slipping.  Dirt  or  wood  floors  are  very  hard  to  keep 
clean,  and  the  extra  cost  of  cleaning  and  repairing 
them  would  make  the  cost,  considering  a  term  of 
years,  much  greater  than  that  of  concrete,  which  is 
the  most  economical  and  sanitary  flooring  used. 

Stall  platforms.  —  All  stall  platforms  under  the 
cows  are  covered  with  cork-brick  imbedded  in  the 
concrete.  A  concrete  floor  is  always  cold,  and  a 
cow  lying  with  her  udder  directly  on  this  floor  will 
sooner  or  later  contract  a  serious  udder  trouble,  that 
may  result  in  the  loss  of  one  or  more  quarters.  Cork 
bricks  are  used  mainly  as  a  preventive  of  this  trouble. 
They  are  waterproof  and  therefore  keep  the  damp- 
ness from  the  floor  surface.  They  are  also  warmer 
and  less  slippery  than  cement,  and  will  last  a  life- 
time. The  cork  brick  should  extend  from  the  front 
curb  to  the  edge  of  the  gutter,  and  at  this  point 
should  be  held  in  place  by  a  strip  of  angle  iron. 
The  sharp  edge  should  be  rounded  off  with  a 
blacksmith's  rasp.  We  have  never  had  to  re- 
place any  of  these  bricks,  and  if  properly  laid 
they  will  not  break  or  crack. 

Arrar^ement  of  cows  in  barn.  —  The  cows  are  ar- 
ranged in  two  rows  of  stanchions  with  their  heads 


^-u,.^ 


WmB^' 


FEEDING  ALLEY 


STANCHIONS,  STALLS,  GUTTER.  ETC. 


Housing  of  the  Cattle  129 

facing  the  centre,  or  the  feeding  alley.  We  believe 
this  to  be  the  best  arrangement  where  there  is  a 
space  of  eight  or  ten  feet  between  the  cows  facing 
each  other.  If  the  centre  alley  were  only  four  feet 
wide,  the  cows  would  breathe  or  cough  in  the  faces 
of  those  opposite,  and  of  course  there  would  be  a 
greater  danger  of  disease  spreading  should  it  de- 
velop in  the  herd. 

Some  barns  are  constructed  with  double  doors  at 
each  end  of  the  centre  passage,  so  that  a  team  and 
wagon  can  drive  in  at  one  end  and  out  at  the  other. 
The  object  is  to  shovel  the  manure  from  the  gutters 
to  the  wagon  or  manure  spreader  as  it  passes  through 
the  bam  and  haul  it  directly  to  the  fields,  thereby 
saving  the  labor  of  removing  it  with  litter  carriers. 
The  objection  to  this  is  that  a  farm  box  wagon  or 
manure  spreader  is  seldom  built  tight  enough  to 
prevent  the  liquid  from  dropping  through  to  the 
passageway,  causing  a  bad  odor,  and  very  unsani- 
tary conditions.  In  this  arrangement  the  cows  face 
the  outside,  with  the  direct  sunlight  in  their  eyes, 
and  the  gutters,  that  really  require  sunlight  more 
than  any  other  part  of  the  bam,  are  in  the  shade. 
No  matter  how  the  cows  are  arranged  there  will  be 
three  separate  operations.  If  they  face  out,  the  dis- 
tribution of  grain,  hay  and  silage  down  two  different 
alleys,  and  cleaning  the  manure  from  the  third  alley, 
and  vice  versa  when  they  face  the  centre. 

Alley-ways.  —  The  cross  section  of  the  bam 
illustrates  the  position  of  the  oows  and  the  alley- 
ways. The  bam  is  37  feet  wide,  inside  masure- 
ments.    The  alley  back  of  the  cows  is  6  feet  wide, 


130  Feeding  and  Management  of  Dairy  Cattle 

with  a  slope  toward  the  gutter  of  one  inch,  and  is 
of  roughened  cement  to  prevent  shpping.  The  center 
alley  is  ten  feet  wide  between  the  mangers,  and  the 
surface  finished  ofP  smooth. 

Gutters.  —  The  gutters  in  these  barns  are  16 
inches  wide.  This  width  is  very  satisfactory  pro- 
vided the  stanchions  are  adjustable  and  can  be  reg- 
ulated for  cows  of  different  lengths,  so  that  the 
manure  will  not  drop  on  the  platforms  or  on  the 
alley  back  of  the  gutter.  The  depth  of  the  gutter 
depends  upon  whether  they  are  cleaned  out  through 
the  night,  or  whether  the  manure  is  allowed  to  ac- 
cumulate untn  morning.  In  the  latter  case  the 
gutters  should  be  from  7  to  10  inches  deep,  which 
allows  plenty  of  room  for  the  night's  accumulation 
of  manure  without  soihng  the  cow.  We  have  a 
watchman  in  the  barn  all  night,  and  he  cleans  the 
gutters  frequently,  so  that  it  is  not  necessary  to 
have  the  gutters  so  deep.  The  depth  at  the  shal- 
lowest point  is  four  inches  below  the  platform,  and 
gradually  slopes  to  the  bell  traps  a  distance  of  16 
feet,  so  that  at  this  point  it  is  six  inches  deep.  We 
have  built  the  gutters  as  shallow  as  possible  to  pre- 
vent injury  to  a  cow  from  slipping,  as  there  is  great 
danger  of  this  in  deep  gutters.  The  corners  are  all 
square  so  that  they  can  be  cleaned  out  very  handily 
with  a  square  pointed  shovel.  The  drains  are  con- 
nected with  two  bell  traps,  only  one  of  which  is  open 
at  a  time.  When  the  cows  are  in  the  bam  the  trap 
leading  to  the  manure  pit  is  open,  so  that  the  liquid 
manure  will  run  into  this  pit.  When  the  barns  are 
being  scrubbed  this  trap  is  closed  and  the  one  leading 


HOISTING  MACHINERY  IN  OPERATION 


Housins:  of  the  Cattle 


131 


to  a  septic  tank  is  open.  This  is  arranged  so  that  the 
wash  water  will  not  run  into  the  liquid  manure  and 
dilute  it. 

Mangers.  —  The  mangers  are  built  of  cement  and 
are  continuous,  that  is,  they  run  the  whole  length  of 
the  cow  stalls  without  a  break.  The  level  of  the 
bottom  of  the  mangers  is  about  two  inches  higher 
than  the  level  of  the  stall  floor.    If  this  level  were 


Diagram  of  Hoist  Machinery 

the  same  as  the  stall  floor  we  would  find  that  after 
the  bedding  is  in  place  the  cows  would  be  eating  from 
a  level  lower  than  their  feet.  The  bottom  of  the 
manger  slopes  slightly  to  an  outlet  directly  opposite 
the  bell  traps  in  the  gutter.    The  curb  on  the  inside 


132  Feeding  and  Management  of  Dairy  Cattle 

of  manger  is  12  inches  high  and  5  inches  wide.  Di- 
rectly under  each  stanchion  the  curb  is  cut  out  in  a 
half  circle,  the  top  of  which  is  12  inches  wide  and  5 
inches  deep.  If  the  curb  is  less  than  eight  inches  high 
the  cow  will  push  a  considerable  part  of  the  grain 
back  into  the  stall.  There  is  an  iron  division  in  the 
manger  separating  neighboring  cows.  It  is  fastened 
to  the  uprights  that  support  the  stanchions,  and 
hinged  so  that  it  can  be  lifted  up  out  of  the  way. 
The  divisions  are  essential  for  Register  of  Merit 
feeding,  as  without  them  a  fast  eating  cow  will  steal 
as  much  as  one  or  two  pounds  from  her  slower 
neighbor,  for  which  theft  she  is  liable  to  be  pun- 
ished by  digestive  troubles.  The  width  of  the  man- 
ger is  30  inches,  and  the  alleyway  is  on  a  level  with 
the  top  of  the  manger.  The  cows  will  push  some 
of  the  grain  over  on  the  alleyway,  but  not  so  far 
that  they  cannot  reach  out  and  draw  it  back  again. 
They  will  frequently  throw  the  hay  out  beyond  their 
reach,  but  it  is  a  very  simple  matter  to  push  it  back 
into  the  manger.  In  one  of  our  older  barns  the 
feeding  alley  is  built  on  a  level  with  the  bottom  of 
the  manger,  and  both  the  grain  and  hay  have  to  be 
gathered  from  the  floor  and  thrown  back  into  the 
manger  after  it  has  been  pushed  out  by  the  cows. 
This  happens  probably  several  times  before  they 
have  cleaned  it  up.  We  believe  the  elevated  feeding 
alley  to  be  the  most  satisfactory. 

Ties.  —  We  use  wood-lined  metal  stanchions  for 
a  tie.  The  wood  lining  is  used  as  a  protection  for  the 
cow's  neck  against  the  cold  iron.  The  frame  on 
which  the  stanchions  hang  is  built  of  two-inch  iron 


Housing  of  the  Cattle  133 

pipes.  The  uprights  are  imbedded  in  the  concrete 
curb  that  divides  the  manger  from  the  stall  platform. 
The  stanchions  are  attached  on  the  top  by  a  chain 
fastened  to  the  iron  pipe,  and  on  the  bottom  with 
a  chain  fastened  to  a  lag  screw  imbedded  in  the  con- 
crete curb.  These  chains  are  slack  enough  to  allow 
a  play  of  about  three  inches  in  any  direction,  so  that 
when  the  cow  lies  down  she  can  comfortably  turn 
her  head  around  against  her  side,  with  her  chin 
resting  on  the  platform. 

The  stationary  wood  stanchions  attached  firmly 
at  the  top  and  bottom  are  good  enough  for  a  tie  to 
hold  a  cow  in  the  stall,  and  are  probably  a  little 
cheaper  to  install  than  the  swinging  stanchions,  be- 
cause they  can  be  made  by  the  farmer  with  ordinary 
boards,  but  they  do  not  allow  the  freedom  of  move- 
ment and  cause  just  enough  discontentment  to 
affect  the  milk  flow.  I  believe  that  the  extra  cost 
of  the  swinging  stanchions  will  be  more  than  repaid 
in  a  short  time  by  the  additional  milk  flow  due  to 
the  increased  comfort  and  contentment  of  the  cow. 

Another  form  of  tie  that  is  used  is  a  collar  around 
the  neck  of  the  cow,  with  a  chain  attached  to  each 
side  of  the  collar,  the  other  end  of  the  chain  being 
fastened  to  a  metal  ring  that  fits  loosely  around  an 
upright  pipe  located  in  a  position  similar  to  the  pipes 
that  are  used  for  the  frame  to  support  the  stanchions. 
This  system  may  give  the  cow's  head  a  little  more 
freedom  of  movement,  but  if  the  chains  are  left  loose 
enough  for  her  to  lie  down  in  a  comfortable  position 
with  her  head  against  her  side,  she  will  either  stand 
with  her  feet  in  the  gutter  and  drop  the  dung  on  the 


134  Feeding  and  Management  of  Dairy  Cattle 

alleyway,  or  else  too  far  forward  and  drop  the  dung 
on  the  stall  platform,  making  it  exceptionally  diffi- 
cult to  keep  the  cows  clean. 

Partitions  between  cows.  —  The  simplest  and  most 
sanitary  partitions  are  the  single  iron  pipes,  bent 
as  illustrated,  attached  to  the  upright  frame 
about  three  feet  above  the  platform,  and  extending 
back  about  three  feet.  Solid  partitions  are  not  to 
be  recommended,  as  they  hinder  the  circulation  of 
air,  are  harder  to  keep  clean,  and,  if  made  of  wood, 
are  breeding  places  of  disease.  The  object  of  most 
farmers  who  use  the  solid  partitions  is  to  prevent  in- 
jury from  a  cow  stepping  on  its  neighbor's  udder. 
But  we  have  never  had  an  accident  resulting  from 
the  use  of  the  single  pipe  partitions. 

Automatic  Watering  Cups.  —  The  advantages  of 
individual  drinking  cups  for  cows  are  three-fold. 
They  save  the  labor  of  carrying  water  to  the  cows  in 
buckets,  or  of  turning  them  out  to  drink  from  a 
trough.  They  are  sanitary  and  help  to  prevent  the 
spread  of  disease,  because  each  cow  drinks  from  her 
own  cup,  and  avoids  the  possibility  of  drinking  water 
that  may  be  contaminated  by  other  cows.  Further- 
more with  this  arrangement  the  cows  have  access 
to  fresh  water  at  all  times.  This  is  an  impor- 
tant factor  in  milk  production,  as  milk  contains 
about  85%  of  water.  There  are  times  when  a  cow 
will  refuse  water,  and  a  half  hour  later  would  drink 
several  gallons.  Drinking  cups  are  placed  just  in 
front  of  the  upright  pipe  that  forms  the  frame  for 
the  stanchions,  so  that  the  cow  can  conveniently 
reach  it  by  turning  her  head  to  the  side ;  yet  not  too 


Housing  of  the  Cattle  135 

close  to  interfere  with  her  head  when  eating  from 
the  manger.  Each  cup  has  a  hinged  lid  covering  it, 
and  the  cows  very  soon  learn  to  open  these  hds  with 
their  noses.    When  a  cow  has  finished  drinking,  the 


Citoas  3BCTIOM  or  fcco  Zoom  Dvitoma 
Alfred  Hopkins,  Architect 


lids  fall  back  in  place.  The  water  level  in  the  cups 
is  controlled  automatically.  The  water  runs  through 
a  small  tank  located  in  the  milk  receiving  room,  and 
on  a  level  with  the  water  cups  in  the  barn.  In  this 
tank  is  a  copper  ball  float,  that  floats  on  the  water, 
and  also  connects  with  the  inlet  valve.    As  the  cows 


136  Feeding  and  Management  of  Dairy  Cattle 

lower  the  level  by  drinking,  the  float  falls  and  auto- 
matically opens  the  inlet  valve,  which  allows  the 
water  to  run  into  the  tank  until  the  proper  level  is 
again  reached.  The  inside  of  the  cups  should  be 
thoroughly  cleaned  at  least  once  each  week. 

Windows  —  The  production  of  sanitary  milk  de- 
pends upon  its  low  bacterial  count  and  the  health  of 
the  cows  depends  very  largely  upon  the  sanitary  con- 
ditions of  the  barn.  Sunlight  is  one  of  the  greatest 
forces  in  destroying  germs,  and  in  barns  where  sun- 
light is  lacking  we  usually  find  foul  odors  and  damp 
conditions.  Therefore  the  importance  of  having 
sufficient  sunlight  in  the  barns  cannot  be  over- 
estimated. There  should  be  at  least  two  square 
feet  of  windows  for  every  600  cu.  feet  of  air  space. 
We  have  used  as  many  windows  as  the  construction 
of  the  buildings  would  allow.  They  are  four  feet 
above  the  floor,  and  measure  3  feet  by  4  feet.  They 
are  built  in  two  sections,  as  illustrated.  Our  severe 
winter  climate  (at  times  the  thermometer  is  30  de- 
grees below  zero)  necessitates  the  use  of  storm  sash. 
In  summer  the  storm  sash  is  replaced  with  shutters, 
arranged  with  slats  so  that  they  can  be  opened  to 
admit  the  sunlight.  The  object  of  the  shutters  is  to 
keep  the  barns  cool  during  the  hottest  part  of  the 
day,  and  to  give  protection  against  flies. 

The  windows  are  not  hinged,  but  fit  snugly  in 
the  frame,  and  are  held  closed  by  a  snap  lock  on  top. 
On  each  side  of  the  window  is  a  solid  metal  frame, 
extending  on  the  inside  of  the  barn,  so  that  when  the 
windows  are  open  there  is  a  space  of  ten  inches  for 
the  air  to  come  in  over  the  top. 


Housing  of  the  Cattle  137 

Ventilation,  —  A  proper  system  of  ventilation 
should  provide  for  a  continuous  renewing  of  the  air 
in  the  barn  without  creating  a  draft  or  making  the 
temperature  uncomfortably  cold.  We  have  read  that 
sunlight  is  unfavorable  to  dampness,  but  good  ven- 
tilation also  is  essential  as  a  preventive  of  damp 
conditions.    Probably  the  most  successful  system  of 


CnO  TtU55t3 


Ctoss    3ccTiOM    or    Ha-t  Dabjj 

Alfred  Hopkins,  Architect 

ventilation  is  the  King  System,  as  originated  by  the 
late  F.  H.  King  whose  remarks  on  this  subject  are 
worth  quoting.  From  the  De  Laval  Separation 
Co.  booklet. 

"If,  on  going  into  a  stable  in  the  morning  in  com- 
paratively mild  weather,  dampness  is  evident  on  the 
walls  and  ceiling,  this  is  a  pretty  clear  indication  that 


138  Feeding  and  Management  of  Dairy  Cattle 

a  sufficient  amount  of  air  is  not  passing  through. 
Every  cow  in  your  stable  above  1000  pounds  in 
weight  throws  into  the  air,  from  lungs  and  skin, 
during  each  24  hours,  an  average  of  more  than  10 
pounds  of  moisture.  If  you  do  not  have  air  move- 
ment sufficient  to  contain  this  moisture  as  it  passes 
through  the  stable,  it  must  condense  on  the  walls. 

''Oxygen  of  the  air  is  as  indispensable  a  part  of 
the  food  of  the  cows  as  is  the  fodder  and  grain  you 
give  them.  The  amount  of  air  necessary  to  supply 
the  oxygen  is  really  very  large,  and  equals  in  weight 
more  than  2.5  times  the  feed  and  water  combined, 
even  where  each  cow  breathes  perfectly  fresh  air. 
Outtakes  and  intakes  for  horses  and  cows  should  pro- 
vide not  less  than  30  square  inches  per  head  when 
the  outtake  has  a  height  of  30  feet. 

"A  ventilating  flue  2  by  2  feet,  through  which  the 
air  moves  at  the  rate  of  a  little  more  than  three 
miles  per  hour,  gives  sufficient  air  for  20  cows.  The 
ventilating  shaft  is  essentially  a  chimney,  acts  on 
exactly  the  same  principles,  and  should  have  all  the 
essential  features  of  a  good  chimney.  Its  walls 
must  be  air  tight  from  top  to  bottom  except  where 
it  is  intended  that  the  air  should  enter.  It  should 
be  of  the  same  diameter  throughout;  as  nearly 
straight  as  possible ;  it  should  rise  above  the  highest 
part  of  the  roof  where  the  wind  can  have  free  sweep 
across  its  top.  The  longer  the  ventilating  shaft,  just 
as  in  the  case  of  the  chimney,  the  stronger  the  draft. 
I  would  urge  the  use  of  galvanized  iron  for  the  ven- 
tilating shaft,  so  as  to  ensure  permanently  air-tight 
walls.   It  is  not  sufficiently  appreciated  that  the  ven- 


Housing  of  the  Cattle  139 

tilating  flues  should  be  as  few  as  practicable,  on  all 
sides  of  the  stable  if  possible,  and  small.  As  the  air 
is  fouled,  deprived  of  its  oxygen,  and  breathed 
toward  the  floor;  and  as  all  air  must  be  inspired 
from  near  the  floor,  the  exhaust  should  be  continu- 
ously and  as  fully  as  possible  from  the  floor  because 
then,  not  only  will  the  fouled  air  be  mechanically 


Floor  Plan,  Calf  Barn 

drawn  from  this  level,  but  the  warmed  and  pure  air 
will  be  forced  to  the  floor  where  it  is  used. 

"Of  course  air  cannot  flow  continuously  from  the 
stable  unless  an  equal  volume  of  air  flows  into  it, 
and  so,  no  matter  how  many  ventilating  flues  you 
have,  there  can  be  no  ventilation  without  intakes. 
Perfect  ventilation  and  a  warm  stable  combined  can 
only  be  had  with  a  thoroughly  tight  ceiling.    By 


140  Feeding  and  Management  of  Dairy  Cattle 

making  the  fresh  air  intakes  open  at  the  ceiling,  on 
the  inside,  and  open  near  the  level  of  the  stable  floor 
on  the  outside,  it  becomes  impossible  for  the  warm 
air  of  the  stable,  which  collects  at  the  ceiling,  to  pass 
out  at  the  ceiling  opening,  as  it  would  do  if  the  out- 
side opening  were  on  a  level  with  the  inside  open- 
ing." 

The  system  of  ventilation  used  at  Brookwood 
Farms  is  a  slight  modification  of  the  King  system. 
The  drawing  illustrates  the  plan  of  inlets  and 
outtakes. 

Grain  storage  room.  —  The  grain  storage  barn  and 
feed  room  are  built  on  the  end  of  the  milking  barn. 
The  feeding  alley  runs  in  a  straight  line  through 
both  buildings.  The  buildings  are  separated  by  a 
stone  wall  18  inches  thick,  which  extends  above  the 
peak  of  the  roof.  The  doors  in  this  wall  are  auto- 
matic fire  doors,  so  that  if  either  building  should 
catch  fire  it  would  be  impossible  for  the  flames  to 
spread  to  the  other  building. 

Second  floor.  —  The  grain  storage,  feed  bins  and 
mixing  platform  are  all  in  one  room  on  the  second 
floor.  The  floors,  walls  and  ceiling  are  lined  with  a 
fine  mesh  wire  rat-proofing.  There  are  four  bins, 
one  for  the  milk  ration,  one  for  dry  cow  ration,  one 
for  beet-pulp  and  one  for  calf  ration.  The  grain  is 
mixed  on  the  platform,  shovelled  into  the  bins,  and 
finally  dispatched  to  the  feed  room  downstairs 
through  a  galvanized  pipe. 

First  floor.  —  In  addition  to  the  grain  chutes,  the 
silage  and  hay  chutes  and  the  bedding  room  all  open 
into  the  feed  room  on  the  first  floor,  and  with  a 


Housiag  of  the  Cattle  141 

trap  door  to  the  root  cellar  in  the  basement,  all  of 
the  feed  and  bedding  for  the  cows  must  be  delivered 
through  the  feed  room. 

Basement.  —  The  stairs  in  the  corner  of  the  feed 
room  lead  to  the  root  cellar  underneath.  The  floor 
and  walls  are  built  of  concrete  and  water-proofed 
with  a  5-ply  felt  and  pitch  waterproofing.  The  ven- 
tilation is  controlled  by  one  intake  and  one  outlet 
through  the  roof.  There  are  four  storage  bins,  built 
of  four-inch  boards,  with  an  inch  space  between  to 
allow  a  free  circulation  of  air. 

Hay  storage  and  bull  barn.  —  This  barn  directly 
adjoins  the  grain  storage  building.  The  feed  alley 
also  continues  through  this  building  to  the  exercise 
shed.  The  entire  second  floor  is  an  open  loft  for  the 
storage  of  hay.  The  hay  is  lowered  through  the  hay 
chute,  built  out  from  one  side  of  the  loft,  and  empty- 
ing into  the  feed  room  downstairs. 

One  half  of  the  first  floor  is  used  for  bull  pens. 
Each  pen  is  14  feet  square,  and  is  equipped  with  a 
bull  post  in  the  center,  and  a  stanchion  and  manger 
in  one  corner.  The  other  half  of  the  floor  is  divided 
into  six  box  stalls  for  test  cows. 

All  hay  and  grain  is  hoisted  by  a  gasoline  engine 
and  double  drum  hoisting  machine.  The  gasoline 
engine  is  located  outside  of  the  building,  and  is 
connected  with  the  drums,  which  are  located  in  the 
hay  loft,  by  two  leather  belts.  The  drums  are 
adusted  so  that  they  will  either  hoist  or  lower  the 
load,  or  will  hold  it  stationary  at  any  point. 

Exercise  shed.  —  The  exercise  shed  is  37  feet  by 
44  feet.    It  is  used  in  the  winter  when  the  ground  is 


142  Feeding  and  Management  of  Dairy  Cattle 

too  slippery  to  turn  the  stock  outside  for  exercise. 
It  is  well  ventilated  and  has  a  large  skylight  in  the 
roof.  The  floor  is  of  dirt,  so  that  it  will  be  easy  on 
the  cows'  and  calves'  feet.  The  breeding,  and  hoof 
trimming  racks,  as  described  in  another  chapter,  are 
kept  and  used  in  this  building.  The  manure  trolleys 
from  the  main  barns  all  lead  to  the  exercise  shed. 
The  loaded  carriers  are  stopped  over  trap  doors  in 
the  floor,  and  the  manure  dumped  into  the  manure 
spreaders  that  are  backed  in  underneath  the  trap 
doors. 

Silos.  —  There  are  three  silos  in  use,  built  of  hol- 
low tile  and  finished  on  the  outside  with  stucco.  The 
first  cost  of  tile  silos  is  greater  than  that  of  wooden 
structures,  but  the  cost  of  upkeep  is  considerably 
less.  They  are  36  by  12  feet,  and  the  bottom  of  the 
silo  is  six  feet  below  the  ground  level. 

Maternity  stalls.  —  The  maternity  stalls  are 
located  in  a  quiet  room,  separated  from  the  other 
cows.  The  stalls  are  8  by  10  feet.  The  walls  or  par- 
titions are  built  of  solid  concrete  4  feet  high.  The 
solid  walls  are  more  satisfactory  than  the  pipe  par- 
titions, because  there  is  no  danger  of  the  calf  being 
injured  by  getting  its  feet  caught  between  the  pipes 
during  birth.  It  gives  more  seclusion,  and  the  cows 
in  the  adjoining  stalls  are  thus  less  apt  to  become 
excited. 

Calf  barn.  —  As  soon  as  the  calf  is  weaned  it  is 
placed  in  the  small  box  stall  in  calf  barn.  When 
between  three  and  four  months  old  it  is  moved 
to  the  main  calf  barn.  The  calf  bam  is  30 
ft.  by  40  ft.  and  contains  20  calf  stanchions.    The 


Housing  of  the  Cattle 


143 


floors  are  of  cement,  the  same  as  in  the  milking  barn, 
and  the  stall  platforms  are  of  cork  brick.  The  alleys 
back  of  the  calves  are  4  feet  wide.  The  gutters  are 
12  inches  wide  and  from  four  to  five  inches  deep. 


Cross  Section  of  Calf  Bam 


Section  of  Calf  Barn  Showing  Stanchions 

The  stall  platforms  are  four  feet  long.  The  stall 
divisions  are  of  iron  pipe  and  similar  to  those  used 
in  the  milking  barn  and  are  spaced  two  and  one 
half  feet  apart.  The  mangers  are  made  of  cement, 
with  the  bottom  sixteen  inches  wide  and  two  inches 


144  Feeding  and  Management  of  Dairy  Cattle 

higher  than  the  level  of  the  stall  platforms.  They 
are  equipped  with  galvanized  front  and  sides,  as 
iQustrated.  The  center  feeding  alley  is  6  feet 
4  inches  wide. 

The  stanchions  are  adjustable,  and  can  be  regu- 
lated to  five  different  widths,  and  can  also  be  moved 
forward  or  back,  according  to  the  size  of  the  calf. 
The  ventilating  is  taken  care  of  by  the  same  system 
as  is  used  in  the  milking  barn. 

The  calves  are  removed  from  this  barn  when  they 
have  outgrown  the  calf  stalls.  They  are  then  placed 
in  the  regulation  cow  stalls,  in  bam. 


CHAPTER  IX 

Dairy  Practice 

IN  THE  production  and  storage  of  clean  milk,  the 
following  three  thoughts  or  rules  should  be  up- 
permost in  the  dairyman's  mind  at  all  times:  First, 
do  not  allow  the  milk  to  come  in  contact  with  air 
any  more  than  is  absolutely  necessary.  Second,  all 
utensils,  machinery,  containers,  etc.,  with  which 
milk  must  necessarily  come  in  contact  should  be 
sterilized  shortly  before  using.  Third,  immediately 
after  milking,  the  milk  should  be  clarified  or  strained, 
and  cooled  to  a  low  temperature  and  kept  cold  until 
delivered.  It  does  not  require  an  elaborate  plant  or 
equipment  to  carry  out  the  above  rules,  but  it  does 
require  a  sanitary  plant  and  a  certain  amount  of 
care  and  forethought.  In  a  large  dairy  there  are  a 
number  of  efficient  labor-saving  devices  that  can  be 
used  and  will  pay  for  themselves  in  the  time  saved. 
Exposing  milk  to  the  air  is  nothing  more  or  less 
than  exposing  it  to  bacteria-laden  dust.  In  the  or- 
dinary handling  of  milk  some  exposure  is  unavoid- 
able, but  the  object  should  be  to  keep  this  exposure 
reduced  to  a  minimum.  Utensils  that  are  not  sterile 
are  breeding  places  for  bacteria  and  naturally  con- 
taminate milk  that  comes  in  contact  with  them.  It 
is  not  enough  to  wash  them  with  hot  water,  but  they 

145 


146  Feeding  and  Management  of  Dairy  Cattle 

should  be  sterilized.  These  special  precautions,  then, 
are  to  prevent  the  contamination  of  the  milk  with 
bacteria,  which  are  harmful  in  many  ways.  Certain 
bacteria  will  cause  chemical  changes  in  the  compo- 
sition of  milk,  giving  it  an  unpleasant  taste  or  odor; 
others  are  dangerous  to  the  health  of  those  drinking 
the  milk,  and  still  others  will  change  the  appearance 
of  the  milk  by  making  it  stringy  or  off  color.  It  is 
possible  by  using  certain  precautions  to  keep  the 
bacterial  count  in  raw  milk  very  low,  but  not  abso- 
lutely nil.  Milk  drawn  from  the  cow's  udder  is  not 
entirely  free  from  bacteria.  The  board  of  health  re- 
quirements for  certified  milk  usually  require  that  the 
first  stream  from  each  cow  be  rejected.  The  reason 
for  this  is  that  it  has  been  demonstrated  that  bacteria 
enter  the  udder  through  the  openings  in  teat  and 
greatly  multiply  and  spread.  The  first  milk  drawn 
will  contain  a  large  proportion  of  bacteria  and  usu- 
ally the  last  milk  will  contain  a  small  amount.  It 
has  been  found  that  a  single  hair  from  a  cow's  body 
will  contain  hundreds  of  thousands  of  bacteria. 

Cold  is  unfavorable  to  the  growth  of  bacteria  and 
for  this  reason  we  cool  the  milk  as  soon  as  possible 
after  drawing  and  store  it  at  a  low  temperature. 
Certain  bacteria  if  kept  at  a  favorable  temperature 
and  under  conditions  otherwise  favorable  to  their 
growth  will  multiply  very  rapidly.  They  multiply 
by  splitting  in  halves,  which  usually  occurs  every 
half  hour  under  the  above  conditions.  At  this  rate 
one  bacterium  in  twenty-four  hours  would  become 
the  ancestor  of  280,000,000,000,000.  Under  condi- 
tions unfavorable  for  their  multiplication,  such  as 


^  » 


Sliifl  r 


^ 


pp  irr 


DAIRY  BUILDING 


Dairy  Practice  147 

cold  or  intense  heat,  they  are  either  killed  or  remain 
practically  at  a  standstill,  which  shows  the  impor- 
tance of  immediate  cooling  and  storing  at  a  low 
temperature.  The  method  of  handling  milk  at 
Brookwood  Farms  is  this: 

Care  is  taken  to  use  clean  bedding  free  from  dust. 
The  floors  are  sprinkled  systematically.  Orders  are 
that  no  dusty  feed  or  hay  and  no  silage  be  brought 
into  the  barn  until  after  milking.  Ample  provision 
is  made  for  fresh  air  and  good  ventilation.  The 
milkers  must  wear  clean  suits  and  have  clean  hands 
and  employ  proper  methods  of  milking.  Utensils 
must  be  sterile  and  a  throat  latch  is  used  to  keep 
the  cows  on  their  feet  until  after  milking.  The  milk 
is  weighed  and  poured  into  the  banjo  drum  that 
connects  with  the  receiving  tank  in  the  dairy.  No 
amount  of  straining  will  make  up  for  the  careless- 
ness of  the  milker.  It  may  remove  the  coarse  par- 
ticles of  dirt,  but  the  next  milk  poured  through  will 
wash  the  bacteria  off  these  particles  and  through  to 
the  receiving  tanks. 

The  banjo  drum  is  a  zinc  receptacle  having  a 
spout  of  sufficient  length  to  reach  from  a  frame  in 
the  milk  receiving  room  to  the  milk  receiving  tank 
in  dairy.  The  drum  is  not  stationary,  but  rests  on 
a  frame,  and  the  spout  is  thrust  through  a  hole  in 
the  wall.  The  drum  is  removed  to  the  wash  room 
after  each  milking,  where  it  is  washed  and  sterilized, 
and  is  placed  in  position  for  receiving  the  milk  im- 
mediately before  the  next  milking. 

From  the  milk  receiving  tank  the  milk  takes  either 
one  of  two  courses.    If  whole  milk  is  to  be  sold  it  is 


148  Feeding  and  Management  of  Dairy  Cattle 

run  immediately  to  the  centrifugal  milk  clarifier, 
which  is  a  turbine  machine  for  clarifying  milk.  It 
revolves  at  a  speed  of  6,000  revolutions  per  minute ; 
any  slime  or  dirt  remains  in  the  bowl  shell  to  be  re- 
moved after  the  operation  is  completed,  and  the 
clarified  milk  passes  out  through  a  short  pipe  to  the 
cooler.  If  the  milk  is  to  be  shipped  in  bulk  it  is  run 
from  the  cooler  to  40-qt.  cans.    Each  can  is  weighed 


before  and  after  being  filled,  and  tagged  ready  for 
shipment;  the  net  weight  of  milk  in  each  can  is 
marked  on  the  tag,  signed  by  the  weigher  and  re- 
corded in  a  shipping  book.  The  lids  are  fastened 
to  each  can  by  a  wire  with  a  patent  seal.  These 
precautions  are  taken  to  avoid  the  possibility  of 
claims  of  shortage  due  from  any  cause,  which  were 
many  before  this  system  was  adopted  and  none 


Dairy  Practice  149 

after.  If  the  milk  is  to  be  delivered  in  bottles, 
the  bottling  machine  is  placed  under  the  out- 
let leading  from  the  cooler.  The  bottles  are  filled 
and  capped  in  one  operation  and  placed  immediately 
in  the  refrigerator. 

If  butter  or  cream  is  to  be  made,  the  milk  is  run 
directly  from  the  receiving  tank  to  the  centrifugal 
separator,  the  operation  of  which  is  so  generally  un- 
derstood as  to  require  no  further  explanation  here, 
the  cream  running  to  the  cooler  and  the  skimmilk  to 
40-qt.  cans.  All  cream  should  be  cooled  immedi- 
ately after  separation  to  check, the  bacterial  growth. 
It  keeps  better  and  longer,  and  has  a  better  flavor 
than  cream  that  is  run  into  pails  while  warm  and 
allowed  to  cool  slowly  iu  a  refrigerator. 

The  cooler  is  connected  with  the  refrigerating 
plant  and  cools  milk  and  cream  to  a  temperature 
of  from  32  degrees  to  36  degrees  Fahrenheit.  The 
surface  of  the  cooler  is  corrugated,  to  increase  the 
cooling  surface  over  which  the  cream  or  milk  has  to 
flow.  This  surface  should  be  protected  from  ex- 
posure to  the  air  either  by  a  glass  or  a  metal  cover- 
ing. The  cream  is  run  from  the  cooler,  either  to 
bottles  or  to  sterilized  cans,  and  placed  immediately 
in  the  refrigerator. 

Before  each  milking  or  churning,  the  floors  in  the 
milk  room  are  sprinkled  by  means  of  a  hose,  and  the 
room  is  filled  with  steam  which  is  allowed  to  settle, 
taking  with  it  all  particles  of  dust.  The  walls  in  the 
dairy  (as  well  as  the  cow  barns)  are  plastered  and 
enameled.  In  the  summer  the  windows  of  the  milk 
room  are  screened  with  muslin,  which  is  also  a  dust 


150  Feeding  and  Management  of  Dairy  Cattle 

preventive.  The  arrangement  of  the  different  ma- 
chines in  this  room  is  illustrated  in  diagram  and 
shows  the  manner  in  which  they  are  placed  on  differ- 


FlooT  Plan  oj  Dairy 


Milk  Room 

Refrigerator 

Store  Room 

Laboratory 

Stairs  to  Hotel  Udder 

Machine  Room 

Coal  Storage 

Boiler  Room 

Laundry 

Hall 

Porch 

Wash  Room 

Passage  to  Cow  Bam 

Milk  Receiving  Room 

Cow  Barn 


1.  Water  Supply 

2.  Sink 

3.  Barn  Milk  Sheet 

4.  Milk  Scales 

5.  Banjo  Drum 

6.  Milk  Receiving  Tank 

7.  Clarifier 

8.  Separator 

9.  Cooler 

10.  Platform 

11.  Pasteurizer 

12.  Starter  Can 

13.  Butter  Churn 

14.  Packing  Table 

15.  Sterilizer 

16.  Bottle  Washer 

17.  Washing  Sink 


18.  Can  Washer 

19.  Shipping  Desk 

20.  Scales 

21.  Gas  Engine 

22.  Washing  Machine 

23.  Rinser 

24.  Toilet 

25.  Shower  Bath 

26.-;  Steam  Drying  Closet 

27.  Boiler 

28.  Refrigerating  Plant 

29.  Electric  Generator 

30.  Babcock  Tester 

31.  Slate  Sink 

32.  Closet  for  Medicines 

and  SuppUes 

33.  Shelves 


ent  levels,   allowing  the  milk  to  pass  from  one 
machine  to  another  by  gravity. 

The  factors  in  securing  and  holding  a  good  butter 
trade  are  flavor,  body,  salt,  style,  keeping  qualities 


Dairy  Practice  151 

and  uniformity.  We  must  realize  that  the  best  or 
highest  grade  of  butter  commands  a  premium  on  the 
market,  and  the  extra  cost  of  producing  the  highest 
grade  is  very  little,  depending  mainly  upon  the  abil- 
ity of  the  butter-maker  and  the  system  and  con- 
ditions under  which  it  is  manufactured.  He  should 
be  very  familiar  with  the  detail  scoring  of  the  above 
factors  and  should  also  know  the  ideal  requirements 
demanded  by  his  customers. 

Pasteurizing,  —  All  cream  that  we  make  into 
butter  is  first  pasteurized,  and  later  a  pure  culture  of 
lactic  acid  bacteria  is  added.  This  makes  the  butter 
more  uniform  by  controlling  the  fermentation.  It 
eliminates  the  undesirable  taints,  destroys  the  germs 
that  afPect  quality  as  well  as  disease  germs  and 
greatly  increases  the  keeping  qualities.  All  cream 
for  one  churning  should  be  of  the  same  degree  of 
ripeness,  that  is,  two  lots  of  cream  that  vary  greatly 
in  percentage  of  acidity  should  not  be  mixed.  The 
richness  of  cream  for  different  churnings  should 
always  be  uniform.  Our  standard  fat  percentage  is 
35  per  cent. 

The  cream  is  taken  from  the  refrigerator,  drawn 
into  the  pasteurizer  and  heated  to  a  temperature  of 
165  degrees  Fahrenheit  and  held  at  this  tempera- 
ture for  fifteen  minutes,  the  automatic  agitator 
gently  stirring  the  cream  during  this  time.  The 
cream  is  then  rapidly  cooled  to  a  temperature  of  40 
degrees  Fahrenheit  and  is  now  ready  to  be  ripened, 
which  is  the  souring  or  production  of  lactic  acid  in 
the  cream  and  is  affected  by  the  inoculation  of  a 
pure  culture  of  lactic  acid  bacteria. 


152  Feeding  and  Management  of  Dairy  Cattle 

Preparation  of  commercial  starter.  —  The  object 
of  this  is  to  produce  a  desirable  quality  in  the  butter 
by  controlling  the  bacteria  which  will  produce  the 
proper  acidity,  flavors,  etc.,  and  to  exclude  all  un- 
desirable bacteria.  The  desirable  bacteria  contained 
in  the  commercial  culture  are  purchased  from  a  bac- 
teriological laboratory  in  small  bottles  that  have 
been  thoroughly  tested  and  contain  the  germs  in  a 
virulent  condition  to  produce  the  desired  results, 
but  before  they  can  be  added  to  pasteurized  cream 
they  must  be  multiplied  or  increased  in  amount,  also 
propagated  and  kept  pure  in  order  to  be  useable  for 
a  number  of  ripeniags  from  day  to  day.  The  starter 
is  prepared  in  a  special  starter  can  that  is  connected 
with  water  and  steam,  and  the  temperature  can  be 
absolutely  controlled.  We  prepare  by  placing  two 
quarts  of  clean,  sweet  milk  in  the  can,  heat  gradually 
to  a  temperature  of  200  degrees  Fahrenheit  and  hold 
for  one  hour,  after  which  we  allow  the  milk  to  cool 
gradually  to  90  degrees  Fahrenheit.  Then  we  add 
the  vial  of  pure  culture  of  lactic  acid  bacteria  and 
run  the  agitator  long  enough  thoroughly  to  mix  the 
starter  and  allow  to  cool  gradually  to  70  degrees 
Fahrenheit.  This  temperature  is  retained  for  from 
18  to  24  hours  or  until  the  percentage  of  acidity 
reaches  0.7  per  cent.  Then  we  cool  immediately  to 
below  40  degrees  Fahrenheit.  The  milk  is  then  very 
carefully  drawn  from  the  starter  can  to  a  sterile 
glass  jar  which  is  placed  in  the  refrigerator  and  held 
at  a  temperature  of  about  35  degrees  Fahrenheit 
until  ready  for  use.  This  completes  the  preparation 
of  the  mother  starter.    It  is  generally  advised  to  pre- 


Dairy  Practice  153 

pare  the  mother  starter  in  two  or  three  separate  jars, 
so  that  if  one  is  not  successful  the  other  can  be  used. 

The  second  starter,  or  the  one  to  be  used  in  ripen- 
ing the  pasteurized  cream,  is  prepared  as  follows: 
The  starter  can  is  again  sterilized  and  skimmilk 
added,  an  amount  equal  to  one-tenth  of  the  amount 
of  cream  to  be  ripened,  and  heated  to  a  temperature 
of  200  degrees  Fahrenheit  and  held  for  one  hour, 
then  cooled  to  a  temperature  of  70  degrees  Fahren- 
heit. The  jar  containing  the  mother  starter  is  taken 
from  the  refrigerator  and  also  heated  to  70  degrees 
Fahrenheit  and  the  contents  added  to  the  skimmilk 
in  starter  can  and  mixed  thoroughly  by  the  agitator. 
This  temperature  of  70  degrees  is  held  for  from  18 
to  24  hours,  or  until  by  the  acid  test  it  shows  a  per- 
centage of  0.7  per  cent  acidity,  at  which  time  it  is 
ready  to  add  to  the  pasteurized  cream.  The  starter 
should  be  timed  so  that  it  is  ready  at  about  the  same 
time  that  cream  is  ready  for  ripening.  The  prepared 
starter  is  then  added  to  the  cream  in  the  ripening 
vat,  with  the  exception  of  two  quarts  that  are  drawn 
carefully  to  quart  jars  and  held  in  the  refrigerator  to 
propagate  the  starter  for  next  cream  ripening,  which 
is  prepared  by  heating  the  full  amount  of  skimmilk 
to  200  degrees  Fahrenheit  as  before  and  adding  the 
mother  starter  saved  from  the  previous  ripening. 

Ripening  of  cream.  —  Before  adding  the  prepared 
starter,  the  cream  is  heated  to  a  temperature  of  from 
60  degrees  to  70  degrees  Fahrenheit,  depending  upon 
the  outside  temperature,  and  the  agitator  stopped 
after  thoroughly  mixing,  but  the  cream  should  be 
stirred   occasionally   during   the   ripening  process. 


154  Feeding  and  Management  of  Dairy  Cattle 

After  the  ripening  has  proceeded  for  several  hours, 
acid  tests  are  made  to  determine  the  acidity,  which 
should  be  about  .58  per  cent.  This  percentage  is 
reached  in  from  10  to  12  hours.  The  cream  is  then 
cooled  to  50  to  60  degrees  Fahrenheit  and  immedi- 
ately removed  to  the  combination  rotary  drum  churn 
and  butter  worker,  first  being  run  through  a  special 
strainer  that  is  attached  to  the  churn.  This  sep- 
arates all  lumps  or  coarse  particles  that  may  be  in 
the  cream  and  would  otherwise  get  in  the  butter. 

Churning.  —  The  churn  should  be  sterilized  be- 
fore cream  is  added.  The  best  results  are  obtaiaed 
when  it  is  about  one  third  full  of  cream. 

We  find  that  with  Jersey  cows,  under  ordinary  feed 
and  care,  it  is  not  necessary  to  color  the  butter  by 
artificial  methods,  as  it  always  contains  a  good,  rich 
yellow  color.  Many  creamerymen,  especially  those 
usiag  milk  from  different  herds,  will  use  up  to  two 
ounces  of  commercially  prepared  coloring  matter  per 
100  lbs.  fat,  which  is  added  to  the  cream  immediately 
after  being  poured  in  the  churn. 

The  churn  is  then  started  and  run  continually  at 
the  proper  speed  until  the  granules  are  slightly 
smaller  than  a  kernel  of  corn,  the  buttermilk  has  a 
bluish  color  and  the  butter  floats  well  up  in  the 
buttermilk.  This  is  determined  by  looking  through 
a  small  glass  window  in  one  end  of  the  churn.  At 
this  point  the  churn  is  stopped  and  the  buttermilk  is 
drawn  off  through  an  outlet  in  one  corner.  The 
butter  is  then  washed  thoroughly  with  pure  water 
that  has  been  heated  to  about  the  same  temperature 
as  the  butter,  depending  upon  the  hardness  of  butter 


Dairy  Practice  155 

at  this  time.  The  water  we  use  is  drawn  under  the 
most  careful  conditions  from  a  pure  mountain  spring 
shortly  before  churning.  It  may  be  necessary  to 
wash  the  butter  two  or  three  times  to  remove  the 
buttermilk.  Salt  is  then  added  in  amount  up  to  one 
ounce  to  the  pound  of  butter,  depending  upon  the 
market  requirements.  The  weight  of  the  butter  in 
the  churn  is  determined  mathematically  so  that  it  is 
not  necessary  to  remove  and  weigh.  A  moisture  test 
is  also  made  before  adding  the  salt  to  determine  if 
there  is  enough  moisture  present  to  dissolve  the  re- 
quired amount  of  salt. 

After  the  salt  is  added  the  workers  are  put  iq  gear 
and  worked  a  few  revolutions,  and  then  allowed  to 
stand  for  several  minutes  to  allow  the  salt  to  dis- 
solve. They  are  then  worked  for  several  revolu- 
tions more,  so  that  the  salt  will  be  evenly  distributed 
and  the  excess  buttermilk  and  water  worked  out. 
The  butter  is  then  removed  and  printed  into  one- 
pound  prints,  which  bear  the  name  of  the  farm,  are 
wrapped  in  parchment  paper  and  finally  placed  in 
one-pound  cartons  ready  for  delivery. 

Care  of  the  churn.  —  After  the  butter  is  removed 
the  churn  is  cleaned  as  follows:  First,  add  one- third 
full  of  warm  water  and  revolve  churn  several  times, 
then  drain  off  and  add  scalding  hot  water  and  re- 
volve several  times  more,  thoroughly  drain  the  water 
off  while  still  hot  and  the  churn  will  dry  very 
quickly.  At  least  once  a  week  it  should  be  washed 
with  lime-water,  which  can  be  prepared  as  follows: 
Place  3  lbs.  of  unslacked  lime  in  the  bottom  of  a 
five-gallon  jar,  add  one  gallon  of  water,  and  when 


156  Feeding  and  Management  of  Dairy  Cattle 

the  lime  is  slacked  fill  the  can  with  water  and  stir 
vigorously,  aUow  to  settle  and  use  the  clear  water. 

Cottage  cheese.  —  When  selling  cream  or  making 
butter,  the  by-product  or  skimmilk  is  either  used 
for  feeding  pigs  or  is  made  into  cheese.  There  seems 
to  be  an  exceptional  demand  for  cottage  cheese  at 
this  time,  as  the  government  and  state  experimental 


An  Attractive  Feature  that  Gives  Individuality  to  the  Dairy 
Produced  Cheese 

stations  have  been  educating  the  public  to  its  real 
value  as  a  food,  and  say  that  one  pound  of  this 
cheese  is  equivalent  to  from  1  to  H  lbs.  of  lean 
meat.  One  hundred  pounds  of  skimmilk  will 
make  about  9  lbs.  of  cottage  cheese,  and  retailed 
at  20  cents  a  pound  is  profitable  to  the  dairyman 
as  well  as  economical  for  the  consumer,  as  com- 
pared with  the  price  of  meats.  We  pack  our 
cheese  in  attractive  one-pound  water-proof  cartons 
with  printed  covers.  Our  methods  of  manufac- 
ture are  as  foUows:   Skimmilk  for  cheese  making 


Dairy  Practice  157 

should  be  produced  and  stored  under  the  same  con- 
ditions as  whole  milk,  and  should  be  fresh.  It  is 
ripened  with  a  special  commercial  starter  that  can 
be  secured  from  any  reliable  dairy  supply  company. 
To  prepare  the  mother  starter,  the  skimmilk  should 
be  first  pasteurized.  The  small  bottle  of  commercial 
starter  is  added  to  one  pint  of  this  pasteurized  skim- 
milk, carefully  covered  and  kept  at  a  temperature  of 
70  degrees  to  80  degrees  Fahrenheit  until  curdled.  A 
teaspoonful  of  this  mother  starter  is  then  added  to 
a  quart  of  pasteurized  skimmilk  and  allowed  to 
curdle.  This  is  used  for  ripening  the  skimmilk 
(which  has  been  pasteurized  and  cooled  to  75  de- 
grees Fahrenheit)  by  adding  one  pint  to  30  lbs.  of 
milk.  It  requires  from  12  to  15  hours  after  the 
starter  has  been  added  before  curdling  takes  place. 
The  curd  is  then  cut  into  small  pieces  to  help  the 
removal  of  whey,  and  then  heated  to  a  temperature 
of  100  degrees  Fahrenheit  for  a  half  hour,  gently 
stirring  occasionally.  It  is  then  poured  in  a  pre- 
pared cheese-cloth  sack  and  allowed  to  drain  for 
from  one-half  to  one  hour;  then  poured  in  large  pans 
and  salt  added,  about  2|  oz.  to  10  lbs.  of  cheese,  and 
if  required  a  small  amount  of  cream  can  be  added. 
The  salt  and  cream  are  thoroughly  worked  in  with 
a  fork  and  finally  packed  in  one-pound  cartons. 

Plan  of  dairy.  —  The  sterilizer  is  built  in  the 
wall  between  the  milk  room  and  wash  room,  with 
an  opening  in  each  room.  All  equipment  containers, 
parts  of  machines,  etc.,  must  enter  the  milk  room 
through  the  sterilizer.  Immediately  before  each 
milking  this  equipment  is  sterilized  by  high  pressure 


158  Feeding  and  Management  of  Dairy  Cattle 

steam  and  kept  at  a  temperature  of  220  degrees 
Fahrenheit  for  one-half  hour,  and  then  placed  in 
position  to  receive  the  milk. 

Wash  room.  —  This  room  contains  a  large  sink  for 
washing  parts  of  the  separator,  clarifier  and  small 
equipment ;  also  a  bottle  washer  and  can  washer,  and 
each  is  connected  with  hot  and  cold  water  and  steam. 

Laundry.  —  The  laundry  is  equipped  with  a 
washer  and  wringer,  both  being  operated  by  a  gas 
engine,  also  a  steam  drying  closet  for  rapid  drying 
and  sterilizing.  This  plant  is  operated  daily  to  wash 
and  sterilize  the  suits  worn  by  cow  barn  and  dairy 
hands,  also  cloths,  towels,  bedding,  etc. 

Boiler  room.  —  The  boiler  heats  the  entire  cow 
barn  and  dairy  in  winter,  furnishes  live  steam  for 
sterilizing  and  runs  the  turbine  machines.  The  en- 
gineer in  charge  of  the  boiler  and  machine  rooms 
must  have  passed  a  satisfactory  examination  before 
being  employed.  There  is  a  maximum  amount  of 
coal  allowed  for  the  use  of  the  boiler,  and  each 
morning  the  portion  for  the  day's  use  is  weighed  out 
in  cans. 

Machine  room.  —  The  electric  and  refrigerating 
engines  are  located  in  this  room,  both  being  op- 
erated by  gas  engines.  The  electric  machine  runs 
automatically  and  furnishes  light  for  all  of  the  farm 
buildings  and  office.  When  the  batteries  get  below 
a  certain  voltage  the  engine  starts  and  runs  auto- 
matically until  the  batteries  are  fully  charged  and 
then  stops.  The  engiaeer  keeps  it  supplied  with 
gas,  oil  and  water  and  keeps  it  clean  and  in  repair. 

The  cooling  plant  is  a  mechanical  ammonia  com- 


Dairy  Practice  159 

pression  refrigerating  system.  Cold  is  transferred  by 
the  brine  system.  After  the  first  cost  of  installing 
this  plant,  it  can  be  operated  as  economically  as  the 
natural  ice  system  and  is  much  more  convenient. 

Laboratory.  —  The  laboratory  is  equipped  with  a 
24-bottle  turbine  Babcock  tester,  moisture  and  acid 
tests,  etc.;  a  closet  for  all  necessary  medicines  and 
veterinary  supplies,  also  a  large  slate  sink  and  drain 
board,  hot  and  cold  water  and  steam  connections. 

Stock  room,  —  The  stock  room  contains  a  stock  of 
all  necessary  supplies  for  the  cow  barn  and  dairy. 
Nothing  is  removed  from  this  room  without  an  order 
from  the  office,  and  an  accurate  account  is  kept  of 
everything  that  goes  in  or  out. 

Refrigerator.  —  The  refrigerator  temperature  is 
controlled  by  the  refrigerating  plant  in  the  machine 
room,  and  is  kept  at  a  temperature  of  from  32  de- 
grees to  36  degrees  Fahrenheit  at  all  times. 

Marketing  dairy  products.  —  All  that  is  gained  by 
the  result  of  efficient  methods  to  produce  economi- 
cally may  be  lost  if  the  same  careful  system  is  not 
used  to  dispose  of  these  products.  A  farmer  may  be 
selling  whole  milk  where  he  could  sell  cream  or 
butter  and  net  larger  returns.  To  determine  the 
most  profitable  outlet  he  should  base  his  selling  price 
of  the  other  products  by  what  he  can  get  for  whole 
milk.  That  is,  if  he  sells  milk  for  12  cents  a  quart, 
he  should  net  this  amount  per  quart,  plus  the  extra 
cost  of  labor  if  it  is  converted  into  butter,  cream  or 
cheese. 

The  chart  illustrates  how  the  comparative  val- 
uses  of  the  different  products  can  be  determined. 


160  Feeding  and  Management  of  Dairy  Cattle 

100  POUNDS  OR  46.511  QUARTS  OF  MILK 


Per  cent 

Per  cent 

Equivalent  amount 

Equiv.  amount 

of  fat 

^  of  fat 

of  cream  per 

of  butter  per 

in  milk 

in  cream 

109  lbs. 

milk 

100  lbs.  milk 

lbs. 

qts. 

lbs. 

3^ 

20 

m 

8.274 

4.095 

3i 

25 

14 

6.666 

4.095 

3§ 

30 

111 

5.587 

4.095 

31 

35 

10 

4.8 

4.095 

31 

40 

81 

4.257 

4.095 

3i 

45 

n 

3.7 

4.095 

31 

50 

7 

3.451 

4.095 

20 

20 

9.456 

4.68 

25 

16 

7.619 

4.68 

30 

131 

6.349 

4.68 

35 

IH 

5.3 

4.68 

40 

10 

4.866 

4.68 

45 

H 

4.3 

4.68 

50 

8 

3.944 

4.68 

41 

20 

221 

10.638 

5.265 

41 

25 

18 

8.571 

5.265 

4| 

30 

15 

7.183 

5.265 

^ 

35 

12f 

6.2 

5.265 

^ 

40 

111 

5.474 

5.265 

4f 

45 

10 

4.9 

5.265 

^ 

50 

9 

4.437 

5.265 

5 

20 

25 

11.820 

5.85 

5 

25 

20 

9.523 

5.85 

5 

30 

161 

7.981 

6.85 

5 

35 

14f 

6.8 

5.85 

5 

40 

12^ 

6.082 

6.85 

5 

45 

IH 

5.4 

5.85 

5 

50 

10 

4.930 

5.85 

5i 

20 

27.5 

13.002 

6.435 

51 

25 

22 

10.476 

6.435 

6^ 

30 

18i 

8.780 

6.435 

5^ 

35 

15f 

7.5 

6.435 

5i 

40 

131 

6.691 

6.435 

5h 

46 

12| 

5.9 

6.435 

5h 

50 

11 

5.424 

6.435 

Dairy  Practice  161 

As  an  example  of  the  use  of  the  chart,  suppose  that 
we  are  producing  3^  per  cent  milk;  according  to  the 
chart  100  lbs.  milk  is  equal  to  46.511  quarts.  If  we 
retail  this  at  12  cents  per  quart,  we  will  realize  $5.58. 
If  we  convert  the  milk  to  20  per  cent  cream,  we  will 
have  17|  lbs.,  or  8.274  quarts  of  cream,  and  selling 
this  at  80  cents  a  quart  we  would  realize  $6.61.  If 
we  sell  butter  we  find  that  100  lbs.  3|  per  cent  milk 
will  make  4.095  lbs.,  which  if  sold  at  80  cents  a 
pound  would  realize  $3.27. 

Dairy  Rules 


All  dairy  utensils  to  be  sterilized  before  each  run 
for  one-half  hour  at  5  lbs.  pressure  and  temperature 
of  218  degrees. 

All  machines  to  be  ready  to  handle  milk  when  it  is 
delivered  to  receiving  tank. 

Line  shaft  and  machinery  to  be  cared  for  by  em- 
ployes in  their  different  rooms. 

Refrigerating  plant  to  be  run  from  10  a.m.  to 
4  P.M.  daily. 

Employes  on  each  shift  to  clean  and  oil  machines, 
scrub  floors,  clean  brass,  wood-work,  windows  and 
all  other  work  pertaining  to  that  department. 

Stock-room  to  be  kept  locked  and  all  supplies 
checked  when  taken  out. 

All  sales  to  be  recorded  on  ticket  machine. 

No  bottles  or  milk-pails  to  be  given  out  unless 
charged  to  parties  taking  them. 

Employes  to  wear  clean  uniforms  at  all  times. 


162  Feeding  and  Management  of  Dairy  Cattle 

Any  breakage  due  to  neglect  or  carelessness  to  be 
charged  to  the  person  responsible. 

No  one  allowed  iq  refrigerator  unless  absolutely 
necessary  to  take  in  or  out  dairy  products  —  door 
to  be  always  locked. 

Employes  not  working  in  dairy  to  be  admitted  to 
dairy  hall  only. 

Report  any  irregularities  or  any  unusual  condi- 
tions. 

See  rules  for  machines  and  boiler  rooms,  also  labor 
and  work  schedules. 

II 

Washing  utensils,  —  Have  sink  half  full  of  water, 
hot  enough  so  that  you  can  bear  your  hands  in  it. 
Add  one-half  handful  of  dairy  cleanser;  wash  uten- 
sils with  brush;  when  finished,  draw  off  water,  fill 
sink  same  as  before  only  without  any  powder,  wash 
thoroughly  again  and  scald;  when  finished  put  in 
sterilizer. 

Bottles.  —  Fill  sink  with  water,  add  one-half 
handful  of  soda,  fill  bottles  half  full  of  water  when 
putting  on  brush  to  wash.  Hold  steam  at  5  lbs; 
after  washing,  rinse  in  second  sink  and  put  in  rack 
while  still  hot,  and  steam  gradually  so  as  not  to 
break  any  bottles. 

Can  washer,  —  Fill  sink  with  water  and  apply 
steam  until  water  is  quite  warm,  add  handful  of 
dairy  cleanser.  Start  gasoline  engine  and  thoroughly 
wash  cans  inside  and  out  with  brush,  and  rinse. 
Sterilize  on  can  table. 

Pasteurizer,  —  Fill  with  cold  water,  turn  on  steam, 


Dairy  Practice  163 

add  half  handful  chipped  soap  made  in  solution. 
Heat  quite  warm  and  thoroughly  cleanse.  Remove 
water  and  cleanse  again  with  hot  water;  scald  be- 
fore using. 

Churn.  —  First  add  one- third  full  of  warm  water 
and  revolve  several  minutes,  drain  water  off  and  add 
scalding  hot  water  and  revolve  several  times  more; 
thoroughly  drain  the  water  off  while  still  hot  and 
the  churn  will  dry  very  quickly.  At  least  once  each 
week  the  churn  should  be  washed  with  lime  water. 

Separator  and  clarifier.  —  Warm  water  should  be 
added  before  turning  on  milk.  Operate  at  sixty  rev- 
olutions per  minute  on  speed  indicator.  Cream 
should  test  about  35  per  cent  fat.  Skim  milk  from 
three  to  five  one  hundredths  of  one  per  cent  fat. 

Laundry  instructions.  —  Soap  formula:  Five 
pounds  soap,  IJ  lbs.  soda.)  First  cook  soap  until 
dissolved,  then  add  soda  that  has  been  dissolved  in 
warm  water.  If  common  washing  soda  is  used,  use 
one  pound  of  soap.  This  should  make  ten  gallons 
of  liquid  soap  when  finished.  Add  enough  of  this 
liquid  to  form  lively  suds  in  machine. 

Washing  formula.  —  Fill  machine  half  full  of 
water,  run  five  minutes,  then  discharge.  Suds  should 
be  heated  to  about  180  to  200  degrees.  Rinse  in 
usual  way ;  at  least  one  good  hot  rinse  should  follow 
suds  in  order  not  to  chill  soap  in  goods.  Should  a 
soap  speck  form  on  goods,  boil  clothes  in  a  soda  bath, 
which  will  remove  all  trace  of  the  little  specks.  Do 
not  use  too  much  water  in  washing;  it  is  all  right  to 
have  plenty  of  water  for  rinsing.  Goods  will  not 
wash  well  unless  they  can  drop. 


CHAPTER  X 
Official  Testing 

"Historical.  The  Babcock  test,  now  in  universal 
use  as  a  quick,  easy,  and  accurate  method  of  deter- 
mining the  percentage  of  fat  in  milk,  was  invented  in 
1890  by  Dr.  S,  M.  Babcock,  chemist  of  the  Wisconsin 
Agricultural  Experiment  Station.  Up  to  that  time 
no  easy  means  of  determining  the  percentage  of  fat 
in  milk  was  in  existence,  and  there  was  no  easy,  re- 
liable method  of  determining  the  productive  ca- 
pacity of  individual  cows,  although  something  had 
been  done  by  churning  butter  from  the  milk  of  in- 
dividual cows.  As  early  as  1875  the  breeders  of 
dairy  cattle  recognized  the  importance  of  determin- 
ing the  productive  capacity  of  each  individual  ani- 
mal as  a  basis  of  selection  looking  toward  the  im- 
provement of  the  breeds.  The  dairy  demonstration 
at  the  World's  Columbian  Exposition  at  Chicago  in 
1893  fully  established  the  merits  of  the  Babcock 
test,  and  also  demonstrated  to  the  satisfaction  of  the 
dairy  public  the  fact  that  the  amount  of  fat  in  the 
milk  is  an  accurate  measure  of  the  amount  of  butter 
that  may  be  churned  from  it. 

"The  supervision  of  records  —  "official  test,'*  as  it 
is  ordinarily  called  —  is  now  undertaken  by  the  agri- 
cultural colleges  and  experiment  stations  in  all  the 

164 


I 


i 


a, 


^1 

O    M 


Q 


o 
o  °3 


O  CO 


o<       -. 


o 

OT3 


I" 

-1^   o3 


Official  Testing  165 

states  in  which  dairy  cattle  are  bred  and  developed. 
The  breeders'  associations  of  the  Holstein,  Jersey, 
Guernsey,  Ayrshire,  Short  Horn  and  Brown-Swiss 
breeds  have  established  departments  in  their  herd 
books  in  which  animals  are  entered  that  have 
reached  a  certain  established  standard  of  production. 
These  departments  are  variously  known  as  advanced 
registry,  register  of  merit,  semi-official  records  and 
the  like.  The  work  of  supervising  records  is  recog- 
nized by  the  National  Dairy  Science  Association,  and 
for  several  years  a  standing  committee  of  this  asso- 
ciation—  The  Committee  on  Relations  with  Breed 
Associations  —  has  been  maintained.  At  a  confer- 
ence of  this  committee  held  on  June  28  and  29,  1914, 
ae  which  representatives  of  official  testing  in  about 
twelve  states  were  present,  the  following  rules  were 
recommended  to  be  followed  in  supervising  official 
tests."  ^ 

Rules  for  the  Supervision  of  Official  Tests 

Recommended  by  the  Official  Dairy  Science 
Association 

1.  The  supervisor  shall  be  present  at  the  last  reg- 
ular milking  preceding  the  beginning  of  the  test  and 
shall  see  that  the  cow  is  milked  dry.  He  shall  note 
the  hour  that  this  milking  is  made  and  the  last 
milking  of  the  test  shall  be  made  at  the  same  hour. 

2.  He  must  be  present  at  every  milking  during  the 
test  and  see  that  the  pail  contains  nothing  but  the 
milk  drawn  from  the  cow  under  test. 

*  From  Extension  Circular  No.  5,  N.  Y.  State  College  of  Agri- 
culture, Ithaca,  N.Y.,  by  Henry  H.  Wing. 


166  Feeding  and  Management  of  Dairy  Cattle 

3.  Only  one  cow  shall  be  milked  at  a  time,  and 
the  supervisor  must  in  every  case  be  in  a  position  to 
observe  the  milker  during  the  whole  milking. 

4.  Immediately  after  the  milk  is  drawn  at  each 
milking  he  shall  take  charge  of  the  pail  and  contents, 
weigh  the  same  on  scales  provided  by  the  station, 
and  enter  the  exact  weight  of  the  milk  at  once  on 
his  records. 

5.  An  extra  pail  shall  be  provided  by  the  owner, 
and  the  milk  shall  be  poured  from  one  pail  to  an- 
other untn  thoroughly  mixed.  The  supervisor  shall 
then  take  correct  samples  of  the  milk  sufficient  for 
his  test  and  for  the  composite  sample. 

6.  The  samples  of  milk  shall  be  kept  under  lock 
and  key,  or  in  the  supervisor's  sight  until  tested. 

7.  The  fat  determination  shall  always  be  made  in 
duplicate,  usiag  properly  calibrated  glassware,  and 
both  determinations  recorded.  The  average  must  be 
used  in  computing  the  amount  of  fat.  The  samples 
taken  at  any  one  milking  shall  not  be  thrown  away 
until  satisfactory  duplicate  tests  of  the  milking  are 
obtained. 

8.  Reading  of  the  tests  shall  be  made  at  a  tem- 
perature of  130°  to  140°.  If  the  duplicate  de- 
terminations vary  more  than  .2  per  cent,  the  test 
must  be  repeated. 

9.  A  composite  sample  for  each  cow  correctly 
made  and  preserved  shall  be  forwarded  to  the  station 
immediately  upon  completion  of  a  two-day  or  seven- 
day  test :  and  in  the  case  of  tests  for  longer  periods, 
at  intervals  not  to  exceed  ten  days.  In  case  of  two- 
day  tests  this  composite  shall  contain  3  cc.  of  milk 


Official  Testing  167 

for  each  pound  of  milk  produced  during  the  test, 
and  in  case  of  tests  for  a  longer  time  1  cc.  for  each 
pound  of  milk  produced  during  the  test.  Suitable 
containers  for  such  composite  samples  shall  be  fur- 
nished by  the  owners  of  the  cow  on  test. 

10.  In  case  all  or  part  of  the  milk  of  any  milking 
shall  be  accidentally  lost,  the  average  of  the  six  near- 
est milkings  at  the  same  hour  shall  be  interpolated. 
It  must  be  stated  that  such  data  are  estimated.  This 
rule  shall  apply  only  in  the  case  of  tests  seven  days 
or  more  in  length. 

11.  The  supervisor  shall  report  to  the  person  in 
charge  of  testing  in  the  State  any  obvious  violations 
of  the  rules  of  the  breed  association  on  the  part  of 
owner  or  attendants. 


CHAPTER  XI 

The  Ayrshire  Breed  i 

THE  County  of  Ayr,  in  which  the  Ayrshire  breed 
of  cattle  originated,  is  situated  in  the  south- 
west of  Scotland,  backed  by  mountains  on  the  east 
and  washed  by  the  ocean  on  the  west,  having  the 
form  of  a  crescent  and  embracing  the  Firth  of  Clyde 
in  its  circle.  The  face  of  the  country  is  hilly,  and 
rises  from  the  level  of  the  sea  some  2000  feet  to  the 
top  of  the  mountains  on  the  east.  The  soil  is  strong 
and  somewhat  heavy,  being  a  clay  and  clay-loam, 
but  thinner  on  the  tops  of  the  hills  and  mountains, 
the  whole  being  originally  covered  with  a  dense 
growth  of  timber.  The  climate  is  moist,  with  a  tem- 
perature ranging  from  about  twenty-five  to  sixty- 
five  degrees,  with  a  mean  temperature  of  about 
forty-seven  degrees,  regulated  by  its  proximity  to 
the  sea,  and  with  frequent  rains,  which  are  favorable 
to  growth  of  grass,  giving  luxuriant  pasturage, 
though  sometimes  the  country  is  swept  by  fierce 
coast  storms. 

The  Ayrshire  is  probably  the  youngest  of  the 
thoroughbred  dairy  breeds,  and  though  her  origin  is 
veiled  in  some  obscurity  there  are  many  things  that 

*  Furnished  by  Mr.  J.  E.  Watson,  Secretary,  Ayrshire  Breeders' 
Association,  Brandon,  Vt. 

168 


The  Ayrshire  Breed  169 

confirm  Ihe  theory  that  the  native  wild  cattle  of  the 
country  are  the  foundation  of  the  Ayrshire  of  mod- 
ern times.  The  original  native  wild  cattle  of  the 
country  were  said  to  be  white,  with  red  ears  and 
black  noses,  high  white  horns  with  black  tips,  with 
an  animal  now  and  then  having  more  of  the  brown, 
black  or  red;  they  were  very  wild,  and  the  bulls 
fierce,  but  when  calves  were  taken  young  they  grew 
to  be  quiet  and  tame.  This  theory  seems  the  more 
reasonable  when  we  consider  how  easily  the  Ayr- 
shire color  reverts  to  the  white;  then  too  there  is 
frequently  an  Ayrshire  that  has  a  strong  tendency 
to  that  wild,  alert  bearing  that  characterized  the 
foundation  stock. 

The  first  we  hear  of  any  effort  being  made  to  im- 
prove the  native  stock  of  the  country  was  about  the 
year  1700,  and  this  was  said  to  have  been  accom- 
plished by  selection  and  better  care. 

We  read  from  Alton  that  about  1750  the  Earl  of 
Marchmont  purchased  from  the  Bishop  of  Durham, 
and  carried  to  his  seat  in  Berwickshire,  several  cowa 
and  a  bull  of  the  Teeswater  or  other  Enghsh  breed, 
of  a  brown  and  white  color.  He  also  writes  that 
about  1770,  bulls  and  cows  of  the  Teeswater  or 
Shorthorn  breed  were  said  to  have  been  introduced 
by  several  proprietors,  and  it  is  from  them  and  their 
crosses  with  the  native  stock  that  the  present  dairy 
breed  has  been  formed. 

In  1811,  in  ''Survey  of  Ayrshire,"  Alton  writes 
that  the  Ayrshire  dairy  breed  is  in  a  great  measure 
the  native  indigenous  breed  of  the  County  of  Ayr, 
improved  in  their  size,  shapes  and  qualities,  chiefly 


170  Feeding  and  Management  of  Dairy  Cattle 

by  judicious  selection,  cross  coupling,  feediag  and 
treatment  for  a  long  series  of  time  and  with  much 
judgment  and  attention. 

From  about  the  beginning  of  the  last  century  we 
find  frequent  mention  of  efforts  for  improvement  in 
the  shape  of  body,  and  especially  in  the  shape  of 
the  udder. 

Ayrshires  were  very  early  brought  into  Canada  by 
the  Scotch  settlers,  also  were  brought  over  on  ships 
from  Glasgow  to  supply  milk  during  the  voyage,  and 
were  sold  on  arrival  at  Montreal  or  Quebec,  and  so 
popular  were  these  cows  that  shipmasters  were  com- 
missioned to  bring  over  one  or  more  cows  from  Ayr- 
shire. More  recently  Ayrshires  have  been  imported 
into  Canada  in  large  numbers.  The  importation  to 
the  United  States  began  about  1837,  by  the  Massa- 
chusetts Society  for  Promotion  of  Agriculture  bring- 
ing a  few  head  into  the  state  and  scattering  them 
among  the  farmers  of  Massachusetts.  Other  im- 
portations from  Scotland  followed  at  intervals  into 
different  parts  of  the  United  States,  as  the  value  of 
this  breed  for  dairy  purposes  was  made  evident,  and 
the  demand  greater  than  the  home  breeders  could 
supply. 

The  Ayrshire  cow  in  general  is  a  handsome, 
sprightly  looking  cow  of  medium  size,  weighing  at 
maturity  from  about  1,000  pounds  to  1,200,  some- 
times going  as  high  as  1,400  or  1,500,  red  and  white 
in  color,  the  relative  proportions  of  red  and  white 
being  greatly  varied  and  readily  yielding  to  the  taste 
of  the  breeder,  from  his  skill  in  selecting  breeding 
animals.  / 


HOBSLAND    PERFECT    PIECE,    10665    Imp. 

Undefeated    champion    of    Scotland    and    America.    Owned 
by  Strathglass  Farm,  Port  Chester,  N.  Y. 


%A^ 


KILXFORD  BELL.    3d;  30643,  Imp. 

Winner  of  the  Valentine  $500  Silver  Trophy  as  the  best  cow 

of    any    dairy   breed.    National    Dairy   Show.    1913.    Owned 

bv  Adam  Seitz,  Waukesha,  Wis. 


The  Ayrshire  Breed  171 

There  has  of  late  seemed  to  be  more  mquiry  for 
Ayrshires  with  white  preponderatiag,  but  color  is 
merely  a  matter  of  fancy  and  carries  with  it  no  ex- 
cellence of  dairy  quahty. 

The  AjTshire  has  a  small,  bony  head,  large,  full 
eyes,  dish  face,  broad  muzzle,  large  mouth,  upright 
horns,  the  size,  whether  slim  or  large,  being  a  matter 
of  local  taste  in  breeding,  long,  slim  neck,  clean  cut 
at  throat,  thin  sloping  shoulders,  with  the  spine 
rising  a  little  above  the  shoulder  blades,  back  level 
to  setting  on  of  tail,  except  a  rise  at  the  pelvic  arch, 
broad  across  the  loin,  barrel  deep  and  large,  with 
ribs  well  sprung  to  give  abundant  room  for  storing 
coarse  fodder,  and  wide  through  the  region  of  the 
heart  and  lungs.  Hips  wide  apart,  rump  long,  hind 
legs  straight,  thighs  thin  and  in-curving,  giving  room 
for  udder,  legs  short,  bones  small,  joints  firm,  udder 
large  and  square,  and  on  young  cows  it  is  nearly 
level  with  belly,  wide,  long  and  strongly  hung  teats, 
from  two  and  a  half  to  three  and  a  half  inches  long, 
of  good  size,  placed  wide  apart  on  the  four  corners  of 
the  udder,  with  udder  level  between  the  teats  and 
not  cut  up,  milk  veins  large  and  tortuous,  entering 
the  belly  well  forward  towards  the  fore  legs.  Skin 
soft  and  mellow,  covered  with  a  thick  growth  of  fine 
hair. 

While  an  Ayrshire  cow  should  be  shapely  and 
handsome  to  look  at  as  she  stands  or  walks,  she 
should  when  handled  reveal  much  looseness  of  ver- 
tebra, flatness  of  rib,  and  width  between  the  ribs,  in- 
dicating large  dairy  capacity.  The  Ayrshire  is  a 
Jough,  hardy  cow,  with  a  vigorous  appetite,  and  not 


172  Feeding  and  Management  of  Dairy  Cattle 

too  particular  what  she  eats.  She  is  always  hun- 
gry, eats  greedily,  and  chews  her  cud  rapidly.  You 
can  rarely  see  an  Ayrshire  cow  when  not  either 
taking  in  food  or  chewing  what  she  has  already 
gathered.  While  at  pasture  she  does  not  wander 
around  looking  for  sweet  patches  of  grass,  but  goes 
to  work  rapidly  gathering  what  is  most  convenient, 
either  of  grass  or  browse,  and  when  full  lies  down 
to  chew  her  cud  with  no  time  wasted,  and  when 
going  to  and  from  pasture  will  chew  her  cud  while 
walking,  and  often  continues  to  chew  when  started 
into  a  run. 

The  general  appearance  of  an  Ayrshire,  as  you 
look  at  her,  is  striking;  she  is  alert  and  full  of  life 
and  reserve  energy.  She  is  a  healthy  cow,  rarely 
having  ailments  of  body  or  udder,  and  you  seldom 
see  an  Ayrshire  cow  but  has  four  healthy  quarters 
in  her  udder  and  gives  a  uniform  quantity  of  milk 
from  each.  She  is  a  very  persistent  milker,  giving 
a  uniform  quantity  well  up  towards  calving,  and 
is  in  many  cases  dried  off  only  with  difficulty. 

She  is  very  intelligent,  quick  to  learn  and  of  a 
retentive  memory,  easily  taught  to  take  the  same 
place  in  the  stable  and,  if  required  to  change,  will 
in  a  few  days  readily  take  the  new  place.  She  is 
quiet  and  pleasant  to  milk,  not  easily  disturbed,  and 
will  as  a  rule  yield  her  milk  as  readily  to  one  milker 
as  to  another,  and  does  not  seem  disturbed  by  any 
amount  of  noise  in  the  stable. 

As  a  dairy  cow  she  is  particularly  adapted  to  the 
production  of  milk  for  the  milkman  and  for  table 
use,  as  her  medium  size,  vigorous  appetite  and  easy 


The  Ayrshire  Breed  173 

keeping  qualities  make  her  an  economical  producer, 
while  her  even,  uniform  production  makes  her  a  re- 
liable supply,  and  the  richness  of  her  milk  in  total 
solids  places  it  above  suspicion  from  city  milk  in- 
spectors. Her  milk  is  particularly  adapted  to  trans- 
portation, as  it  does  not  chum  or  sour  easily.  The 
milk  and  cream  mix  readily  on  pouring  back  and 
forth  two  or  three  times,  and  once  so  mixed,  will 
remain  mixed  for  a  long  time,  so  that  a  uniform 
quality  is  maintained  until  the  last  portion  is  sold 
or  used.  It  has  a  good  body,  is  rich  looking  and  never 
looks  blue.  The  milk  itself  being  evenly  balanced 
with  casein  and  butter  fat  is  a  complete  food,  easily 
digested,  nutritious,  and  is  particularly  adapted  to 
children  and  invalids.  Stomachs  that  are  weak  and 
unable  to  digest  other  milk  find  no  trouble  with 
Ayrshire  cows'  milk. 

Until  recently  in  Scotland,  Canada  and  the  United 
States,  the  effort  of  breeders  of  Ayrshire  cattle  has 
been  directed  towards  a  uniformly  high  standard  of 
dairy  production  from  the  breed  as  a  whole,  little 
attention  being  paid  to  developing  the  individual 
superiority  of  the  breed  in  her  dairy  yield.  This 
quality  of  the  Ayrshire,  the  result  of  the  general 
breeding,  was  particularly  noticeable  at  the  Pan 
American  Exhibition  in  the  comparative  dairy  yield 
of  the  Ayrshire  with  that  of  other  dairy  breeds.  That 
test  showed  the  least  margin  of  difference  between 
the  highest  and  lowest  dairy  yield  in  the  Ayrshire  of 
any  of  the  breeds,  showing  a  uniformly  high  class  of 
cows,  none  phenomenally  good  and  none  particu- 
larly poor,  but  with  remarkably  uniform  yields. 


174  Feeding  and  Management  of  Dairy  Cattle 

In  1902  the  Ayrshire  Breeders'  Association  in- 
augurated the  advanced  registry  testing,  under  the 
supervision  of  the  Experiment  Station  in  the  State 
where  the  herd  being  tested  was  located. 

Later  the  Canadian  Government  established  a  sys- 
tem of  testing  Ayrshire  cows  for  advanced  registry, 
and  the  Scotch  breeders  followed  with  a  society  for 
keeping  records  of  the  dairy  production  of  their  cows. 

It  is  the  belief  of  the  Ayrshire  Breeders'  Associ- 
ation that  while  daily,  weekly  and  monthly  tests  are 
interesting  in  a  way,  they  are  misleading  as  to  the 
real  value  of  a  cow,  and  the  desire  of  the  Association 
is  to  produce  and  make  public  the  real  profit  derived 
from  the  cow  in  her  normal  condition,  doing  her 
regular  dairy  work  of  a  breeding  and  dairy  cow.  A 
cow  must  be  kept  the  whole  year  at  an  expense,  and 
whether  or  not  she  is  a  paying  investment  depends 
upon  the  receipts  from  her  for  the  full  time  she  is 
kept.  She  might  be  forced  to  a  phenomenal  yield 
for  a  week  or  a  month,  which  if  taken  as  the  guide 
for  the  whole  year  would  make  her  a  very  profitable 
cow,  when,  in  reality,  the  short  time  yields  were  no 
guide  at  all  for  the  whole  time,  and  no  index  as  to 
the  dairy  profit  received  from  the  cow. 

The  beginning  of  the  advanced  registry  work  was 
by  the  common  dairyman,  and  no  extra  food  and  care 
was  given  beyond  what  any  thrifty  dairyman  would 
find  profitable  in  the  management  of  his  farm. 

The  cows  were  milked  twice  daily  and  driven  to 
pasture  and  kept  in  the  ordinary  manner  of  dairy- 
men in  general. 

While  this  management  was  not  conducive  to  large 


The  Ayrshire  Breed  175 

yields,  it  showed  a  dairy  abiUty  that  attracted  at- 
tention, and  indicated  that  skillful  management  and 
good  care  and  feed  might  show  the  Ayrshire  cow  to 
be  a  profitable  cow,  and  one  worth  looking  after. 

Now  and  then  a  cow  under  this  management 
would  make  an  official  record  of  some  ten  thousand 
pounds  of  milk  and  over,  and  some  four  hundred 
pounds  of  butter,  which  attracted  the  attention  of 
men  of  wealth  and  they  bought  Ayrshire  cows  and 
placed  them  m  the  hands  of  skilled  feeders,  and 
from  that  time  the  progress  of  the  Ayrshire  cow  has 
been  steady  and  rapid. 

The  first  Ayrshire  cow  to  make  an  official  Ayr- 
shire World  Champion  record  was  Rena  Myrtle  in 
1901,  a  cow  bred  by  C.  M.  Winslow,  Brandon,  Vt., 
and  sold  to  the  Vermont  Experiment  Station  and 
tested  by  them  as  an  experimental  cow  on  different 
feeds,  a  short  time  on  each,  to  find  out  which  was 
the  most  profitable. 

Even  with  this  method  which  was  not  conducive 
to  the  best  results,  she  made  an  official  record  for  a 
year  of  12,172  lbs.  of  milk,  468  lbs.  of  butter  fat,  that 
is  to  say  3.84%  fat  content. 

The  work  of  the  Association  in  advanced  registry 
testing  has  brought  the  Ayrshire  cow  before  the 
public  as  nothing  else  would  have  done. 

In  the  early  days  it  was  known  that  she  was  a 
profitable  cow  for  the  common  dairyman  who  had 
scanty  food  for  his  cows,  and  had  to  depend  on  them 
for  his  support,  and  to  pay  off  the  mortgage  on  his 
farm.  He  knew  his  Ayrshire  would  return  a  profit 
for  the  food  consumed,  and  would  do  well  on  any 


176  Feeding  and  Management  of  Dairy  Cattle 

kind  of  pasture,  and  thrive  on  any  kind  of  fodder 
and  she  got  the  name  of  being  the  poor  man's  cow, 
and  the  dairy  rustler,  but  after  the  advanced  reg- 
istry work  became  better  known  and  better  under- 
stood, she  attracted  the  attention  of  men  of  means 
who  adopted  measures  to  see  what  was  in  the  Ayr- 
shire cow,  and  to  develop  her  dairy  ability,  both  as 
a  producer  in  quantity  and  quality,  and  we  began  to 
hear  of  more  and  more  wonderful  records. 

There  is  nothing  the  Ayrshire  Breeders  have  ever 
done  that  has  brought  such  results  as  the  advanced 
registry  work. 

It  has  shown  that  the  Ayrshire  cow  has  not  had 
the  half  told  of  her  dairy  ability,  that  when  put  to 
the  test  her  strong  constitution  will  carry  her 
through  a  year's  test  with  no  injury  either  to  her 
health  or  breeding  ability.  It  has  developed  in  her 
a  wonderful  ability  to  increase  her  powers  of  hand- 
ling food  in  large  quantity  and  returning  a  corres- 
pondingly increased  dairy  yield. 

It  has  brought  to  light  the  cows  that  have  made 
phenomenal  yields,  and  has  also  shown  what  bulls 
have  the  prepotency  in  themselves  to  raise  the  dairy 
yield  of  their  offspring. 

It  has  shown  that  the  Ayrshire  cow  will  pay  the 
highest  profit  for  food  consumed,  both  when  kept 
on  scant  allowance,  and  also  when  pushed  to  the 
full  extent  of  her  powers  of  assimilating  food. 

She  pays  a  profit  wherever  she  is,  and  under  what- 
ever conditions  of  care  and  management  she  may 
find  herself. 


The  Ayrshire  Breed  177 

THE   FOLLOWING    IS  A  LIST    OF  COWS    THAT  ARE  BY  OFFICIAL 
TEST    THE  CHAMPIONS  OF    THE   BREED  FOB    EACH  OF  THE 

SEVERAL  CLASSES 

Lbs.        Lbs.         % 
Class  Milk        Fat         Fat 

Mature Garclaugh  May  Mischief 25329     894.91     3.53 

Owned  by  Penshurst  Farm 
Mature Lily  of  Willowmoor  {Leader  in  fat  production)     22596     955 .56     4 .  23 

Owned  by  J.  W.  Clise 
Senior  4-year..  August  Lassie     17784     720.03     4.05 

Owned  by  L.  A.  Reymann  Estate 
Junior  4-year  .Agnes  Wallace  of  Maole  Grove      17657     821.45     4.65 

Owned  by  M.  G.  Welch  &  Son 
Senior3-year..Jean  Armour  3d     21938     859.65     3.92 

Owned  by  W.  P.  Schanck 
Junior  3-year  .Ethel  of  South  Farm 15056     589.20     3.91 

Owned  by  John  Sherwin 
Senior  2-year.  .Henderson's  Dairy  Gem     17974     738.32     4.11 

Owned  by  Henderson  Ayrshire  Farm 
Junior  2-year  .Willowmoor  Etta  3d 16621     666.06    4. 10 

Owned  by  J.  W.  Clifle 


Advanced  Registry 

History,  —  Advanced  Registry  testing  by  the  dif- 
ferent dairy  breeds  has  undoubtedly  advanced  the 
interests  of  pure-bred  dairy  cattle  more  than  any 
other  single  factor. 

To  accomplish  this,  Advanced  Registry  has  at- 
tained the  following  results : 

It  has  brought  the  good  cow  out  of  the  common 
herd  and  given  to  the  public  some  actual  knowledge 
of  the  real  value  of  a  good  dairy  cow. 

It  has  killed  the  scrub  cow,  be  she  registered  or  un- 
registered, with  the  thinking  dairyman.  It  has  put 
the  dairy  interests  upon  a  sound  business  basis  and 
interested  capital. 

It  has  led  men  of  culture  and  means  to  study  the 
relation  of  good  dairy  cattle  to  the  material  growth 
of  the  country. 

It  has  led  to  the  investment  of  large  sums  of 
money  in  pure-bred  stock,  equipment  for  their  care, 
and  in  promoting  the  dairy  interests  in  general. 


178  Feeding  and  Management  of  Dairy  Cattle 

It  has  brought  capital  and  labor  together  in  the 
dairy  business. 

It  has  demonstrated  the  dairy  merits  of  the  Ayr- 
shires.  It  has  proven  the  breed  capable  of  develop- 
ing the  25,000  pound  milk  cow  and  the  1100  pound 
butter  cow.  It  has  shown  that  the  average  pro- 
duction of  both  milk  and  butter-fat  places  her  in 
the  foremost  rank  as  a  profitable  dairy  cow,  the 
average  production  of  all  completed  records  being 
9503  lbs.  of  milk,  379.70  lbs.  of  fat,  with  an  average 
test  of  4%  butter-fat. 

Advanced  Registry  as  a  Factor  in  the 
Development  of  the  Breed 

As  Advanced  Registry  is  based  upon  the  proven 
individual  merit  of  the  animal  as  measured,  on  the 
part  of  the  cow,  by  her  ability  in  dairy  production, 
and  on  the  part  of  the  bull  by  his  potency  in  the  pro- 
duction of  creditable  daughters,  it  is  first  aid  to  de- 
velopment within  the  breed. 

It  enables  the  breeder  to  ascertain  the  true  dairy 
ability  of  his  cows  to  his  own  satisfaction  and  to  that 
of  his  customers  as  well,  thereby  increasing  finan- 
cially the  value  of  his  herd  and  their  offspring.  By 
a  careful  study  of  these  records  it  enables  the  owner 
of  common,  grade  or  registered  cows  to  select  a  buU 
with  heredity  such  as  is  most  likely,  when  mated  to 
his  cows,  to  increase  the  productive  capacity  of  his 
herd. 

Advanced  Registry  testing  tends  to  make  a  better 
and  more  careful  feeder,  to  increase  the  productive 
capacity  of  his  entire  herd,  and  when  properly  done 


The  Ayrshire  Breed  179 

develops  the  cow's  capacity,  increases  her  value  as  a 
producer  for  succeeding  lactations,  and  the  produc- 
tive capacity  of  her  offspring. 

Every  good  Advanced  Registry  record  made  raises 
the  standard  of  the  breed,  increases  its  popularity 
and  enhances  the  value  of  each  individual  within 
the  breed.  Advanced  Registry  testing  is  going  to 
more  firmly  develop  and  fix  those  qualities  in  the 
Ayrshires  which  we  believe  are  unsurpassed  by  any 
dairy  breed  —  namely,  best  individuality,  greatest 
uniformity,  more  attractive  appearance,  best  lines, 
best  shaped  udders,  and  largest  average  production 
under  normal  conditions. 

Production  with  type  should  he  the  aim  of  every 
breeder. 

Rules  for  Advanced  Registry 

Prelude 

For  the  purpose  of  encouraging  a  better  system 
of  keeping  milk  and  butter  records,  and  that  we 
may  obtain  more  reliable  records  of  the  dairy  yield 
of  Ajo-shire  cows,  we  hereby  adopt  the  following 
rules  and  regulations  for  the  establishment  of  a  sys- 
tem of  Advanced  Registry  for  Ayrshire  cattle: 

RULE  I 

The  Secretary  of  the  Association  shall  have  charge 
of  the  registry  under  the  general  supervision  and 
direction  of  the  Executive  Committee,  shall  prepare 
and  publish  blank  forms  and  circulars  needed  in 
carrying  this  system  into  effect,  receive  and  attend 


180  Feeding  and  Management  of  Dairy  Cattle 

to  all  applications  for  this  registry,  and  have  general 
oversight  and  direction  of  all  official  tests  of  all  milk 
and  butter  productions  for  it,  and  perform  such 
other  duties  as  may  be  required  to  secure  the  effi- 
ciency and  success  of  this  system.  He  shall  make  a 
full  report  of  his  work  in  this  branch  at  the  annual 
meeting  each  year,  and  publish  the  entries  when  so 
ordered  by  the  Executive  Committee. 


RULE  II 

APPLICATION  FOR  TESTS 

An  application  for  a  test  will  not  be  accepted  from 
a  person  who  is  not  a  member  of  the  Ayrshire 
Breeders'  Association.  Applications  for  intended 
tests  should  be  made  to  the  Secretary  as  long  as 
possible  before  the  desired  time  for  beginning  such 
tests  in  order  to  allow  sufficient  time  to  arrange  with 
the  Experiment  Station  of  the  State  where  the 
owner  is  located  for  supervision  of  the  test. 

In  making  application  for  a  test,  the  owner  should 
give  sufficient  evidence  of  the  capability  of  the  cow 
to  qualify  to  warrant  making  the  test. 

A  signed  application  for  test,  accompanied  by  the 
fee,  as  noted  in  Rule  XI,  must  be  filed  with  the 
Secretary  of  the  Association  within  30  days  of  the 
beginning  of  test. 

RULE  III 

All  tests  shall  be  for  a  lactation  period  of  not  to 
exceed  365  consecutive  days. 


The  Ayrshire  Breed  181 

RULE  IV 

DETERMINATION  OF  AGE 

With  the  change  in  requirements  in  effect  March 
1,  1918,  the  determination  of  age  at  the  beginning  of 
test  shall  be  figured  as  a  simple  interest  problem: 

191&— 11-29 
1914—  5-15 


4      6  14 


Age: — 4  yrs.  6  mo.  14  days  or  reduced  to  years 
and  days  is  4  yrs.  197  days,  making  the  animal  a 
senior  four  year  old. 


Requirements 

Milk: 

S  4  yr.— 8500  lbs. 

Fat: 
4  yrs.— 323.5  lbs. 
197  day— 19.7  lbs. 


Total. .  .343.2  lbs. 

The  minimum  requirements  to  qualify  for  the 
Advanced  Registry  as  established  in  Rule  VII  would 
then  be  computed  as  follows :  The  milk  requirement 
of  all  sei^r  four-year-olds  is  8500  pounds.  The  fat 
requireni%t  is  323.5  lbs.  for  a  cow  starting  on  test 
at  just  4  years  of  age  and  .1  for  each  additional  day, 
or  19.7  lbs.  for  197  days,  a  total  of  343.2  pounds 
fat. 


182  Feeding  and  Management  of  Dairy  Cattle 
RULE  V 

CLASSIFICATION  OF  ANIMALS 

Cows  from  two  years  to  two  years  and  six  months 
old  shall  be  in  a  class  known  as  the  junior  two  year 
old  form. 

Cows  from  two  years  and  six  months  (183  days) 
old  to  three  years  old  shall  be  in  a  class  known  as 
the  senior  two-year-old  form. 

Cows  from  three  years  to  three  years  and  six 
months  old  shall  be  in  a  class  known  as  the  junior 
three-year-old  form. 

Cows  from  three  years  and  six  months  ( 183  days) 
old  to  five  years  shall  be  in  a  class  known  as  the 
senior  three-year-old  form. 

Cows  from  four  years  to  four  years  and  six  months 
old  shall  be  in  a  class  known  as  the  junior  four  year 
old  form. 

Cows  from  four  years  and  six  months  ( 183  days) 
old  to  five  years  shall  be  in  a  class  known  as  the 
senior  four-year-old  form. 

Cows  five  years  old  and  over  shaU  be  in  a  class 
known  as  the  mature  form. 

RULE  VI 

ELIGIBILITY  OF  BULLS 

No  bull  shall  be  admitted  to  Advanced  Registry 
unless  he  shall  have  been  previously  recorded  in  the 
Ayrshire  Record. 

A  bull  may  be  admitted  to  Advanced  Registry 


The  Ayrshire  Breed  183 

provided  he  has  four  daughters  in  the  Advanced 
Registry  from  different  dams. 

RULE  VII 

ELIGIBILITY  OF  COWS 

Requirements  in  Separate  Classes  to  qualijy  for 
the  Advanced  Registry, 

No  cow  shall  be  admitted  to  Advanced  Registry 
unless  she  shall  have  been  previously  recorded  in 
the  Ayrshire  record.  If  the  record  is  commenced  the 
day  the  animal  is  two  years  old  or  previous  to  that 
day,  she  must  produce  within  one  year  from  that 
date  250.5  pounds  of  butter  fat.  For  each  day  the 
animal  is  over  two  years  old  at  the  beginning  of  her 
year's  record,  the  amount  of  butter  fat  she  will  be 
required  to  produce  in  the  year  will  be  established 
by  adding  .1  of  a  pound  for  each  day  to  the  250.5 
pounds  required  when  two  years  old.  This  ratio  is 
appHcable  until  the  animal  is  five  years  old,  when 
the  required  amount  will  have  reached  360  pounds, 
which  will  be  the  amount  required  of  all  cows  five 
years  old  or  over. 

In  addition  to  the  above  butter  fat  requirement, 
the  animal  shall  produce  the  following  amount  of 
milk  for  the  several  classes : 

Junior  2  yr.  old 6000  lbs.  rnill? 

Senior  2  yr.  old 6500  "  " 

Junior  3  yr.  old 7000  "  " 

Senior  3  yr.  old 7500  "  " 

Junior  4  yr.  old 8000  "  " 

Senior  4  yr.  old 8500  "  ** 

Mature  (5  yr.  old  and  over) .  9000  "  " 


184  Feeding  and  Management  of  Dairy  Cattle 
RULE  VIII 

PERIOD  FOR  MAKING  TESTS 

All  tests  shaU  be  commenced  as  soon  after  calving 
as  practicable,  and  shall  not  extend  beyond  365  days 
from  the  commencement  of  the  test,  and  in  no  case 
shall  the  test  include  the  milk  or  butter  fat  from  a 
second  calving. 

A  cow  may  be  entitled  to  as  many  registrations  as 
her  several  tests  qualify  her  for,  even  if  they  do  not 
exceed  previous  records ;  also  she  may  be  entitled  to 
a  cumulative  record  of  consecutive  tests  that  qualify 
with  an  average  of  not  more  than  fifteen  months 
intervening  between  freshening. 

Roll  of  Honor 

300  Days'  Production  with  a  Living  Calf  Carried  180 
Days  of  Test 

For  the  purpose  of  establishing  a  higher  standard 
of  excellence  within  the  Advanced  Registry  which 
shall  combine  production  of  offspring  with  that  of 
milk  and  butter  fat,  there  is  hereby  created  an  Ad- 
vanced Registry  Roll  of  Honor. 

(a)  Any  cow  to  be  eligible  to  the  Roll  of  Honor 
must  conform  to  all  requirements  for  her  class  in 
Advanced  Registry  in  a  period  of  300  days  from  and 
after  the  day  of  entry,  instead  of  one  year,  and  in 
addition  she  must  produce  a  living  calf  which  she 
has  carried  for  at  least  180  days  during  the  period  of 
her  test.  Records  of  service  to  be  furnished  on 
monthly  milk  report. 


The  Ayrshire  Breed  185 

(b)  Apphcation  for  the  Roll  of  Honor  shall  be 
made  on  the  regular  forms  as  for  the  Advanced 
Registry.  Providing  the  date  of  service  takes  place 
within  120  days  from  the  date  the  test  is  begun,  the 
cow  may  qualify  upon  producing  her  minimum  re- 
quirements for  the  Advanced  Registry,  and  a  living 
calf  from  service,  as  noted  above,  which  she  has 
carried  for  at  least  180  days  of  her  test  period.  Affi- 
davit must  be  furnished  the  Secretary  of  the  Asso- 
ciation covering  the  exact  date  of  birth  of  Hving 
progeny  in  order  to  qualify. 

(c)  All  females  qualifying  for  the  Roll  of  Honor 
shall  be  charged  $1.00  in  addition  to  the  Advanced 
Registry  charges,  on  receipt  of  which  a  Roll  of 
Honor  certificate  will  be  issued. 

AMENDMENT 

GOVERNING  ADVANCED  REGISTRY  AND  ROLL  OF  HONOR 

These  rules  may  be  altered,  amended  or  added  to 
by  a  two-thirds  vote  of  the  members  present  at  any 
regular  meeting  of  the  Association,  notice  of  pro- 
posed amendment  having  been  given  in  the  call  for 
said  meeting. 

Ayrshire  Breeders'  Association 
recording  fees 

Females.  The  fees  for  recording  all  females  under  six  months 
of  age  shall  be  $2.00;  over  six  months  and  mider  two  years,  $4.00 
when  owned  by  a  member  of  the  Association.  To  non-members 
double  these  fees  will  be  charged.  To  members  or  non-members 
$10.00  for  all  females  over  two  years  of  age. 

Males.  The  fee  for  males  under  one  year  of  age  shall  be  $4.00 
when  owned  by  a  member  of  the  Association,  except  in  the  case  of 


186  Feeding  and  Management  of  Dairy  Cattle 

a  bull  under  six  months  of  age,  whose  sire  and  dam,  or  dam  and 
paternal  grandam,  or  all  four  of  whose  grandparents  are  in  the 
Advanced  Registry,  when  the  fee  shall  be  $2.00.  Double  the  rate 
to  non-members. 

For  all  males  over  one  year  of  age  $10.00  to  members  and  non- 
members. 

Miscellaneous.  An  ancestor  may  be  recorded  for  SI. 00  by  a 
person  not  the  breeder  or  owner,  to  complete  a  pedigree.  The 
number  given  shall  be  the  property  of  the  Association,  and  no 
certificate  shall  be  issued.  If  the  breeder  of  this  animal,  or  anyone 
who  at  any  time  has  owned  it,  wishes  to  use  this  number,  a  certificate 
shall  be  furnished  him  on  payment  of  the  regular  fee  for  recording 
such  animal. 

Apphcations  for  registry  not  accompanied  by  the  necessary  fees 
shall  be  filed,  and  the  applicant  notified  of  the  amount  lacking, 
and  if  full  fees  have  not  been  received  at  thirty  days  from  the  date 
of  this  notice,  the  papers  and  fees  sent,  if  any,  shall  be  returned 
to  the  sender. 

In  any  case,  the  age  limit  shall  be  governed  by  the  date  upon 
which  the  fees  for  recording  were  mailed  at  the  office  of  the  sender 
as  indicated  by  the  Post  Office  stamp. 

The  Registry  Certificate  and  Transfer  Fee  must  accompany  the 
application  for  Transfer.  Fee  for  Transfer  shall  be  $1.00.  Double 
this  rate  to  novr-member.  When  a  transfer  is  not  reported  within 
three  months  of  sale,  the  fee  shall  be  doubled. 

All  Certificates  of  Registry  and  Transfer  when  ready  for  delivery 
shall  be  returned  to  the  person  sending  them  unless  otherwise 
directed.  In  all  cases  the  Certfficate  of  Registry  should  foUow 
the  animal  through  the  various  ownerships. 

An  individual  membership  shall  be  continued  after  the  death 
of  a  member  in  the  settlement  of  his  estate  until  the  same  shall 
be  settled,  and  then  the  membership  shall  cease.  In  case  of  cor- 
porations, the  corporation  may  contiuue  as  a  member  as  long  as  it 
is  interested  in  the  Association,  and  shall  be  represented  by  such 
person  as  may  be  designated  by  the  President  and  Secretary  of 
the  corporation. 

The  surviving  member  of  a  firm  may  be  the  member  of  the 
Association.    A  firm  shall  have  but  one  address. 

Registration  of  Name  of  Farm.  A  member  of  the  Ayrshire 
Breeders'  Association  shall  be  allowed  to  register  the  name  of  his 
farm,  or  some  distinctive  name  to  be  used  as  a  prefix  or  affix  to  the 
name  of  his  cattle  in  registering  in  the  Ayrshire  Record,  which 


The  Ayrshire  Breed  187 

name  shall  belong  to  him  exclusively,  and  for  which  a  fee  of  five 
dollars  shall  be  charged. 

In  accepting  names  for  registration  of  farms  priority  in  use 
shall  be  allowed,  and  upon  a  request  to  use  a  name  that  has  for 
a  long  time  been  used  by  a  breeder,  the  Secretary  shall  consult 
the  senior  user,  and  allow  him  to  continue  to  register  under  that 
name  upon  payment  of  the  fee,  but  if  he  does  not  care  to  do  so, 
then  another  breeder  may  use  that  name. 

It  was  voted  to  instruct  the  Secretary  to  refuse  to  register  animals 
under  names  that  are  misleading,  either  as  to  origin  or  relationship. 

Advanced  Registry.  No  cow  shall  be  admitted  to  Advanced 
Registry  unless  she  shall  have  been  previously  recorded  in  the 
Ayrshire  Record.  A  fee  of  Three  Dollars  ($3.00)  shall  accompany 
the  individual  application  for  admission  for  Advanced  Registry 
test  within  30  days  of  beginning  of  test.  On  completion  of  test 
and  qualifying  for  the  Advanced  Registry,  a  fee  of  Two  Dollars 
($2.00)  shall  entitle  the  owner  to  an  A.  R.  Certificate.  On  quah- 
fying  for  the  Roll  of  Honor  an  additional  fee  of  One  Dollar  ($1.00) 
shall  entitle  the  owner  to  a  Roll  of  Honor  Certificate. 

All  the  expense  incurred  in  making  these  tests  shall  be  borne  by 
the  owner  of  the  animal  tested.  Should  check  tests  be  deemed 
necessary,  they  shall  be  made  at  the  expense  of  the  Association. 
Owners  of  cows  being  tested  shall  pay  all  station  bills  for  testing 
direct  to  the  station,  but  upon  notification  of  unpaid  bills  the  Asso- 
ciation shall  suspend  the  delinquent  from  all  benefits  from  the 
Association  until  full  settlement  shall  be  made. 

No  bull  may  be  admitted  to  Advanced  Registry  unless  he  shall 
have  been  previously  recorded  in  the  Ayrshire  Record.  A  bull 
quahfying  for  the  Advanced  Registry  may  be  recorded  free  of  charge, 
with  name  and  number,  and  name  and  address  of  breeder,  but 
no  Certificate  shall  be  issued. 


CHAPTER  XII 

The  Story  of  the  Guernsey^ 

THE  GROUP  to  which  the  Island  of  Guernsey 
belongs,  known  as  the  Channel,  or  at  one  time 
the  Alderney  Isles,  has  had  a  most  important  place 
in  the  history  of  the  civilization  of  the  world.  Sep- 
arated as  they  are  from  England  and  the  continent 
by  those  bits  of  silvery  sea,  dangerous  of  approach, 
well  fortified,  it  is  no  wonder  we  find  on  these  islands 
a  sturdy  and  self-reliant  race  of  people.  Guernsey 
points  with  pride  to  Jersey  that  she  was  never  con- 
quered, while  Jersey  has  never  forgiven  her  sister 
for  being  a  few  miles  nearer  the  London  market.  It 
is  to  these  two  Islands  that  breeders  of  dairy  cattle 
owe  much  for  the  foundation  of  the  two  breeds  of 
cattle  so  well  known  as  producers  of  dairy  products 
of  the  highest  quality. 

The  Island  of  Guernsey  is  nine  by  thirteen  miles, 
comprising  15,000  acres,  on  which  there  are  45,000 
people  practically  all  dependent  on  the  soil  and  agri- 
cultural work  for  a  living.  With  the  exception  of 
Alderney,  the  Island  of  Guernsey  lies  in  the  most 
exposed  position,  just  where  the  waters  of  the  At- 
lantic Ocean  and  North  Sea  are  vying  with  each 
other  for  supremacy. 

'  Fumighed  by  the  America  Guernsey  Cattle  Club, 
188 


The  Story  of  the  Guernsey  189 

Professor  Low  in  writing  of  the  Island  cattle  in 
general  in  the  early  part  of  the  century,  uses  the 
term  Alderney  and  speaks  of  them  as  "Orange,  fawn 
and  white,  with  a  darker  shade  of  head  and  neck, 
with  a  white  switch."  This  describes  essentially  a 
Guernsey  of  the  modern  day. 

That  the  cattle  of  the  Islands  were  much  ahke 
originally  is  not  to  be  doubted.  Unquestionably  the 
divergence  came  when  the  Jerseyman,  skilled  and 
persistent  in  breeding,  sought  to  give  the  English 
fancier  a  cow  to  grace  the  lawns  of  the  English  es- 
tate. He  succeeded  with  rich  reward.  The  Guern- 
sey man  with  his  conservatism,  had  faith  in  the 
yellow  and  white  cow.  To  him,  his  was  the  farmer's 
cow  with  golden  skin  and  quiet  temper. 

It  is  known  that  as  early  as  1789  measures  were 
taken  against  importation  of  stock  to  the  Islands. 
In  1819  more  stringent  laws  were  enacted,  and  im- 
portation of  live  cattle,  except  for  slaughter,  was 
prohibited.  It  was  then  that  the  Islanders  isolated 
themselves  from  the  cattle  kingdom  and  began 
their  zealous  work  of  improvement. 

In  1818  Reuben  Haines  of  Germantown,  Pennsyl- 
vania, brought  some  Guernseys  to  the  United  States. 
So  far  as  is  known  this  is  the  earliest  introduction  of 
the  breed  to  America  and  it  is  to  be  regretted  that 
no  records  of  this  lot  or  its  descendants  were  avail- 
able as  foundation  stock  when  the  herd  register  was 
established. 

In  1833  the  captain  of  a  sailing  vessel  that  called 
at  the  Island  was  so  much  impressed  with  the  fine 
quality  of  the  cattle,  that  he  brought  to  the  port  of 


190  Feeding  and  Management  of  Dairy  Cattle 

Boston  three  head,  a  bull  and  two  heifers.  These 
were  sent  to  his  brother  on  what  is  now  known  as 
Cow  Island,  Lake  Winnipesaukee,  New  Hampshire. 
Through  the  carefully  kept  diary  and  records  of  an 
elderly  gentleman  we  were  able  to  trace  this  im- 
portation to  the  custom  records,  and  there,  owing  to 
the  great  Boston  fire  in  the  '70's,  the  record  was 
lost. 

In  1840  some  of  the  older  families  around  Phila- 
delphia had  Guernseys  in  their  private  dairies,  and 
in  about  1865  the  Fowlers  of  this  city  made  an  im- 
portation from  the  Island. 

In  1872  Mr.  James  M.  Codman,  of  Brookline, 
Massachusetts,  President  Emeritus  of  The  American 
Guernsey  Cattle  Club,  went  to  the  Channel  Islands 
with  the  object  of  investigating  the  two  leading 
breeds  there.  Especially  admiring  the  color  and 
character  of  the  dairy  products  of  Guernsey,  he  se- 
lected and  imported  a  small  herd.  This  lot  and  their 
products  so  attracted  the  members  of  the  Massa- 
chusetts Society  for  Promoting  Agriculture  that  Mr. 
Codman,  one  of  their  members,  purchased  another 
lot  the  following  year,  and  these  importations 
founded  the  herds  of  Messrs.  Codman,  Perkins,  Bow- 
ditch,  Lawrence  and  others.  The  descendants  of 
these  herds  are  still  to  be  found  on  the  estates  of 
these  gentlemen  and  the  heirs  into  whose  hands  the 
care  of  the  cattle  has  fallen  are  all  zealous  admirers 
of  the  breed  and  are  actively  promoting  its  welfare. 
Some  Connecticut  gentlemen  who  were  impressed 
with  the  merits  of  these  cows  later  sent  a  party  to 
the  Island  to  make  a  further  selection. 


The  Story  of  the  Guernsey  191 

For  many  years  these  cattle  were  jealously 
guarded  on  private  estates,  where  the  owners  did 
not  wish  to  push  their  herds  from  a  breeder's  stand- 
point. They  had  ample  opportunity  for  selHng  their 
surplus,  and  little  attempt  was  made  for  public  rec- 
ognition. 

The  percentage  of  butter  fat  in  milk  has  become 
the  universal  basis  for  computing  the  market  value 
of  milk.  The  average  content  of  butter  fat  in 
Guernsey  milk  is  5  per  cent.  This  figure  is  obtained 
from  the  average  of  over  7500  official  years'  records 
which  have  been  completed.  These  records  were 
made  by  cows  of  all  ages,  and  the  average  production 
per  cow  is  8999.52  pounds  of  milk  and  450.08  pounds 
of  butter  fat.  Nine  Guernsey  cows  have  records 
averaging  over  20,000  pounds  of  milk,  and  1,000 
pounds  of  butter  fat. 

This  unusual  abihty  of  the  Guernsey  cow  to  pro- 
duce a  large  quantity  of  milk  and  butter  fat  is  not 
limited  to  artificial  short  time  periods.  There  are  a 
great  many  instances  on  record  in  which  cows  have 
regularly  produced  in  this  manner.  One  quite  out- 
standing instance  is  that  of  a  cow  that,  in  five  lac- 
tation periods,  produced  an  average  of  11,440.9 
pounds  of  milk  and  603.14  pounds  of  butter  fat 
To  go  with  this  five  years'  work,  she  produced  six 
calves,  of  which  three  were  females.  These  three 
daughters  have,  up  to  the  present  time,  completed 
eight  official  years  records,  all  but  two  made  before 
maturity,  which  average  11,327.2  pounds  of  milk  and 
616.27  pounds  of  butter  fat. 

While  the  Guernsey  is  pre-eminently  a  cream  and 


\ 


192   Feeding  and  Management  of  Dairy  Cattle 

butter  breed,  it  has  been  found  within  the  last  few 
years  that  the  color  and  flavor  of  her  milk,  combined 
with  the  large  quantity  which  she  produces,  has 
placed  her  as  a  favorite  for  catering  to  the  choicest 
trade  in  the  sale  of  milk. 

The  erroneous  impression  is  carried  by  some  dairy- 
men that  the  Guernsey  produces  only  a  small  quan- 
tity of  rich  milk.  As  to  her  capabilities  along  this 
line  we  have  but  to  point  to  our  Advanced  Register 
work  and  its  results.  The  average  production  for 
the  mature  Guernsey  as  shown  by  over  2300  records 
is  over  10,000  pounds  of  milk  in  one  year. 

As  to  the  possibilities  that  may  be  attained  along 
this  hne  we  mention  the  year's  production  of  Murne 
Cowan  19597  of  24,008  pounds  and  the  wonderful 
production  of  the  two-year-old  heifer  Nugget's  Prim- 
rose 48835  of  15,436  pounds. 

The  two  qualities,  color  and  flavor,  have  won  for 
the  breed  not  only  popular  approval  of  the  most  dis- 
criminating trade,  but  also  have  won  many  first 
pries  in  comparative  breed  tests. 

In  considering  the  matter  of  color  it  is  important 
to  remember  that  while  spring  and  summer,  with 
their  fresh  green  feed,  give  more  color  to  thr 
products  of  all  the  breeds,  the  Guernsey  cow  alone 
continues  during  the  winter  to  produce  rich  yellow 
milk,  and  even  at  that  time  of  year,  Guernsey  butter 
needs  no  artificial  coloring  to  make  it  appeal  to 
popular  taste,  and  bring  it  up  to  market  standards. 
Mr.  Charles  L.  HiU,  in  his  "History  of  the  Guernsey 
Breed,"  speaks  of  the  color  of  Guernsey  milk  as 
follows : 


The  Story  of  the  Guernsey  193 

"One  of  the  points  of  superiority  of  the  Guernsey 
cow  that  first  attracted  the  American  dairyman  to 
her  was  the  very  yellow  color  of  her  milk  and  butter. 
Practically  every  early  mention  of  her,  whether  on 
the  Island  or  in  this  country,  calls  attention  to  this 
trait  of  the  breed.  But  there  is  no  reference  what- 
ever as  to  why  or  how  this  characteristic  became 
fixed.  It  must  have  been  the  result  of  generations 
of  painstaking  breeding  on  the  part  of  all  the  early 
breeders  of  the  Island,  but  nothing  is  left  to  show 
who  first  conceived  the  idea  or  how  concerted  action 
with  this  thought  in  view  was  obtained.  I  doubt 
if  there  is  a  characteristic  of  any  other  breed  of  live- 
stock so  pronounced  as  this,  of  which  so  little  is 
known  of  its  history  that  might  be  of  great  value  in 
the  study  of  the  subject  of  breeding.  We  must  con- 
tent ourselves  with  the  knowledge  that  the  Guern- 
sey possesses  this  characteristic  and  that  it  is  a  very 
much  more  valuable  quality  than  even  the  breeders 
of  Guernseys  appreciate. 

"In  the  present  day  striving  for  large  Advanced 
Register  records  and  for  individual  beauty  as  well, 
color  of  product  is  too  often  lost  sight  of;  and  if 
any  word  of  advice  to  breeders  of  today  is  worthy  of 
consideration,  it  is  urging  them  to  carefully  conserve 
and  promote  this  distinctive  characteristic  of  the 
Guernsey  cow. 

"While  the  artificial  coloring  of  butter  is  lawful 
in  all  of  the  states  of  the  union  and  almost  univer- 
sally practised,  the  artificial  coloring  of  milk  and 
cream  for  market  purposes  is  forbidden  by  law  in 
nearly  all,  if  not  all  the  states." 


194  Feeding  and  Management  of  Dairy  Cattle 

The  scale  of  points  is  an  index  of  the  prominent 
characteristics  of  a  breed  and  of  those  lines  of  per- 
fection for  which  constructive  breeders  are  striving. 
In  the  case  of  the  Guernsey  we  have  the  first  in- 
stance of  a  scale  of  points  for  any  breed  in  which 
distinctive  breed  characteristics  have  been  subordi- 
nated to  points  representing  utility.  Out  of  a  pos- 
sible 100  points  but  two  have  been  given  to  color 
markings  and  five  points  to  size.  More  than  one 
half  of  the  entire  scale  has  been  devoted  to  charac- 
teristics recognized  as  typical  of  a  good  dairy  cow. 
The  rest  of  the  scale,  or  about  twenty  points  each, 
are  given  to  two  classes  of  characteristics:  one  class 
descriptive  of  proper  udder  formation  and  indicative 
of  utility  in  producing  large  quantities  of  milk;  the 
other  as  expressive  of  the  natural  ability  of  the 
Guernsey  to  color  her  products. 

The  American  Guernsey  Cattle  Club  early  recog- 
nized that  the  cow's  ability  to  produce  butter  fat 
should  form  the  basis  of  determining  her  value  and 
that  the  butter-maker's  ability  to  convert  that  fat 
into  butter  is  independent  of  the  cow's  butter  fat 
production.  It  also  recognized  that  a  cow  might 
readily  be  conditioned  and  make  a  remarkable  short 
time  record  that  would  in  no  wise  indicate  the  true 
measure  of  utility  of  a  dairy  cow  for  the  average 
dairyman.  To  him  it  was  what  a  cow  would  do 
year  in  and  year  out.  Accordingly,  the  first  Ad- 
vanced Register  for  any  breed  of  dairy  cattle,  based 
upon  a  year's  production  of  butter  fat,  was  estab- 
lished for  the  Guernsey  breed. 

The  great  advance  which  the  breed  has  experi- 


The  Story  of  the  Guernsey  195 

enced  within  the  last  few  years  is  directly  traceable 
to  its  wonderful  production.  The  trend  of  both 
milk  and  fat  production  has  been  steadily  upward 
month  by  month. 

To  obtain  satisfactory  prices  for  pure  bred  stock 
today,  official  tests  have  come  to  be  almost  a  neces- 
sity. There  is  no  method  by  which  the  breeder  can 
so  quickly  build  up  a  reputation  and  demonstrate 
to  the  public  the  merits  of  his  herd  as  by  making 
official  records.  It  not  only  enables  the  owner  to 
breed  intelligently,  but  the  prospective  purchaser  in- 
sists on  knowing  about  production  and  expects  to 
pay  for  it. 

The  Advanced  Register  leads  to  knowing,  not 
guessing,  which  are  the  cows  to  keep  and  breed  from. 
That  the  breed  is  being  developed  and  improved  by 
selection,  based  on  Advanced  Register  work  as  a 
guide  to  breeding,  is  unquestionably  true.  In  this 
connection  and  built  up  from  Advanced  Register 
records,  our  list  of  Great  Sires  and  Dams  has  met 
with  favor  among  those  who  wish  to  breed  intelli- 
gently and  for  a  definite  purpose. 

The  American  Guernsey  Cattle  Club  has  adopted 
the  following  rules  governing  the  eligibility  of  bulls 
and  cows  for  the  Advanced  Register: 

Eligibility  of  bulls.  —  Every  Guernsey  Bull  regis- 
tered in  the  Herd  Registers  of  The  American  Guern- 
sey Cattle  Club,  The  Royal  Guernsey  Agricultural 
Society  (Alderney  and  Guernsey  Branches),  or  The 
English  Guernsey  Cattle  Society,  and  having  two 
daughters  in  the  Advanced  Register  of  The  Ameri- 
can Guernsey  Cattle  Club,  will  be  entered  auto- 


196  Feeding  and  Management  of  Dairy  Cattle 

matically  without  fee,  and  published  alphabetically 
in  a  list  of  Advanced  Register  bulls. 

A  certificate  suitable  for  framing  will  be  issued 
for  any  bull  in  the  list  for  $2.50. 

Eligibility  of  cows.  —  Every  cow  registered  in  the 
Herd  Register  of  The  American  Guernsey  Cattle 
Club  may  be  admitted  to  the  Advanced  Register  of 
Guernsey  Cattle  upon  the  completion  of  a  semi- 
official yearly  record  made  in  accordance  with  the 
following  requirements: 

If  the  record  is  commenced  the  day  the  animal  is 
two  years  old,  or  previous  to  that  day,  she  must 
produce  within  one  year  from  that  date,  250.5 
pounds  of  butter  fat.  For  each  day  the  animal  is 
over  two  years  old  at  the  beginning  of  her  year's 
record,  the  amount  of  butter  fat  she  will  be  required 
to  produce  in  the  year  will  be  established  by  adding 
.1  (one  tenth)  of  a  pound  for  each  day,  to  the  250.5 
pounds  required  when  two  years  old.  This  ratio  is 
applicable  until  the  animal  is  five  years  old,  when 
the  required  amount  will  have  reached  360  pounds, 
which  will  be  the  amount  of  butter  fat  required  of 
all  cows  five  years  or  over. 

Any  period  of  365  consecutive  days  or  less  in 
which  a  cow  has  made  her  requirements  may  be 
used  for  determining  her  record,  regardless  of  any 
time  lost  on  account  of  being  dry  during  that  period. 
The  record  of  a  cow  may  be  discontinued  at  any  time 
and  if  she  has  made  her  requirements  a  certificate 
of  admission  to  the  Advanced  Register  may  be  is- 
sued.    If  the  owner  desires,  she  may  start  a  new 


The  Story  of  the  Guernsey  197 

record  at  once,  but  no  overlapping  or  use  of  the  same 
day's  milking  in  two  records  will  be  allowed. 

Double  letter  classes,  —  A  record  of  the  number  of 
days  each  cow  carries  a  calf  during  her  test  is  kept 
and  pubhshed  annually  in  the  Index  of  Advanced 
Register  cows. 

If  in  addition  to  making  the  requirements  in  her 
respective  class  a  cow  shall  carry  a  calf  or  calves  265 
days  of  her  test,  the  letters  used  to  designate  her 
class  shall  be  doubled  and  would  be: 

Class  AA  6    years  and  over. 
Class  BB  4|  years,  to  5    years. 
Class  CC  4        "      "  4i 
Class  DD  3i      "      "  4 
Class  EE  3        "      "  3^ 
Class  FF  2|       "      "  3 
Class  GG  2        "      "  2i 

Before  the  letters  designating  her  class  shall  be 
doubled,  the  fact  of  her  carrying  a  calf  for  the  265 
days  shall  be  established  by  the  registration  or  filing 
of  birth  report  for  any  calf  or  calves  carried  during 
the  test  period,  or  by  such  additional  proof  as  the 
Executive  Committee  may  require. 

In  the  entry  of  a  cow  carrying  a  calf,  her  service 
date  must  be  reported  at  the  time  of  making  appli- 
cation for  entry  into  the  Advanced  Register,  and  all 
service  dates  during  any  test  period  must  be  entered 
on  the  monthly  reports. 

To  qualify  in  this  class,  an  owner  may  extend  the 
test  of  his  cow  beyond  the  end  of  the  year  until  she 
has  carried  a  calf  for  265  days  or  more.  In  this  case 
the  Club  shall  deduct  a  corresponding  number  of 
days  from  the  beginning  of  the  test. 


198  Feeding  and  Management  of  Dairy  Cattle 

On  the  following  tables  is  given  a  summary  of 
7943  Advanced  Register  records,  corrected  to  March 
1,  1919. 

Summary  of  7943  Advanced  Register  Records 


Age 

Records  Lbs.  Milk  Lbs.  B.  F. 

Per  cent 

Class  A 

5  yra 

.  and  over       2316 

10,288.55 

509.85 

4.956 

Class  B 

^    ' 

480 

9750.22 

486.05 

4.984 

Class  C 

4      ' 

'                        622 

9354. 13 

469.64 

5.020 

Class  D 

31    ' 

671 

9146.82 

461.43 

5.045 

Class  E 

3      * 

*                        793 

8471.01 

428. 86 

5.057 

Class  F 

2h    ' 

959 

8134.24 

410.44 

5.046 

Glass  G 

2      ' 

2102 

7850.43 

392.88 

5.004 

Av. 

for 

7943 

8999.52 

450.08 

5.001 

Summary  of  550  Double  Letter  Records 

Per 
Records  Lbs.  Milk      Lbs.  B.F.  Cent. 


Class  AA 

5    yrs. 

and  over 

146 

9447.63 

462.42 

4.894 

Class  BB 

41     " 

44 

8937.32 

440.83 

4.932 

Class  CG 

4      " 

68 

8454.36 

433.42 

5.126 

Class  DD 

3i     " 

47 

8089.89 

414.69 

5.125 

Class  EE 

3       " 

62 

7731.02 

390.98 

5.057 

Class  FF 

2i     " 

736 

737.24 

376.91 

5.116 

Class  GG 

2       " 

118 

6856.36 

350.18 

5.107 

Av.  for 


658    8161.11   410.39   5.028 


Great  as  has  been  the  growth  of  the  Guernsey  in 
popular  favor,  and  prosperous  as  have  been  her  in- 
terests, there  is  a  sense  of  pride  and  satisfaction  to 
those  who  have  been  associated  with  the  breed  that 
the  ground  she  has  gaiued  has  been  won  by  her  own 
honest  efforts  as  a  dairy  cow.  She  has  led  by  measur- 
ing her  efforts  by  the  critical  test  of  a  dairy  cow, 
what  she  can  do  in  the  year  race,  not  what  the 
butter-maker  might  do  with  her  products  in  short 
time  trials.     In  other  words  the  Guernsey  stands 


The  Story  of  the  Guernsey  199 

for  records  based  on  butter  fat  production  for  ex- 
tended periods  of  time. 

The  Guernsey  is  perfectly  wiUing  to  rest  her 
laurels  on  her  ability  as  an  economical  producer  of 
the  highest  grade  of  dairy  products.  It  is  fortunate 
that  her  friends  have  ever  pinned  their  faith  to  the 
idea  that  to  be  a  good  Guernsey  is  to  be  a  good  dairy 
cow  measured  by  productive  capacity.  One  of  the 
greatest  admirers  of  the  breed  aptly  indicated  that 
we  should  look  for  our  Guernseys  to  show  that  ca- 
pacity for  work  and  that  ruggedness  of  constitution 
and  vigor  which  we  expect  in  a  profitable  dairy  cow. 
The  true  type  Guernsey  should  be  sufficiently  sym- 
metrical to  please  in  the  show-ring.  Embodying  with 
this  the  prevaihng  characteristics  of  color  which 
shall  give  a  more  definite  breed  type  we  should  not 
forget  that  distinctive  feature  —  the  yellow  hide  — 
which  has  been  handed  down  from  the  founders  of 
the  breed,  the  Guernsey  Islanders.  It  is  to  this 
show  of  size  and  capacity  and  the  distinguishing 
yellow  richness  of  the  products  that  the  breed  credits 
its  growth  in  popular  favor.  It  is  these  quaUties 
that  were  developed  and  fixed  in  her  upon  the  Island 
of  Guernsey.  It  is  to  these  qualities  that  the  Guern- 
sey owes  her  introduction  into  this  country.  With 
this  ideal  before  them,  the  future  of  the  Guernsey 
will  be  what  the  breeders  make  her  by  careful  se- 
lection, mating,  feeding  and  developing,  so  that  she 
may  be  an  animal  of  great  dairy  capacity  capable  of 
economically  producing  a  large  quantity  of  the  best 
colored  and  flavored  products. 

The  Guernsey  breed  is  just  on  the  dawn  of  her 


200  Feeding  and  Management  of  Dairy  Cattle 

history  making.  Her  performance  has  abeady  put 
her  in  a  position  where  she  is  recognized  as  well  to 
the  front,  as  one  of  the  four  leading  dairy  breeds. 
She  offers  the  greatest  opportunity  of  any  breed  for 
constructive  breeding,  since  it  has  already  been 
shown  by  the  Advanced  Register  work  that  the  good 
ones  are  not  confined  to  any  one  or  even  a  dozen 
lines.  A  perfection  of  form  or  production  has  not 
even  been  distantly  approached. 

Records  of  yearly  performance  are  known  for  a 
far  greater  percentage  of  Guernsey  cows  than  for 
cows  of  any  other  breed ;  therefore  one  can  start  con- 
structive Guernsey  breeding  with  greater  initial 
knowledge  on  which  to  base  his  breeding  plans  than 
is  possible  with  any  other  breed. 

For  the  man  who  wishes  to  procure  the  highest 
quality  of  dairy  products  with  greatest  profits  and 
at  the  same  time  render  a  real  service  to  humanity  in 
providing  more  of  nature's  best  food,  the  Guernsey 
breed  offers  a  wonderful  opportunity. 

Scale  op  Points  for  Guernsey  Cattle 

Adopted  in  Mat,  1918 

By  the  American  Guernsey  Cattle  Club 

In  publishing  this  score-card  we  realize  that  it  is  now  conceded 
that  the  best  way  to  judge  of  the  productive  capacity  of  a  cow  is 
to  test  her. 

Nevertheless,  we  think  some  external  characteristics  indicate 
dairy  capacity;  therefore,  we  try  to  combine  the  recognition  of 
these  characteristics  in  this  scale  of  points  with  those  that  de- 
termine symmetry  and  imiformity. 

We  urge  the  adoption  of  this  scale  of  points  by  judges  in  an 
effort  to  make  the  Guernsey  breed  more  symmetrical  and  uniform 
and  still  not  impair  its  usefulness. 


The  Story  of  the  Guernsey 


201 


COLOR 

We  recognize  that  the  Guernsey  varies  in  color  from  the  very 
Kghtest  shade  of  fawn  through  the  darker  fawns,  even  to  some 
black,  but  the  most  desirable  color  is  a  medium  shade  of  fawn 
broken  with  white,  buff  nose,  Ught  fillet. 

COLOR  OF  PRODUCT 

One  of  the  important  distinguishing  features  of  the  breed  is  the 
yellow  color  of  the  milk  and  its  products,  indicated  by  the  presence 
of  a  yellow  color  in  the  pigment  of  the  skin.  This  is  very  pronounced 
and  held  by  this  breed  to  the  greatest  extent  under  all  conditions 
of  stabhng  and  feed.  Every  effort  should  be  made  to  maintain 
this  characteristic.  It  is  recognized  that  this  color  is  accompanied 
by  a  superior  flavor  in  the  milk  and  its  products. 


Scale  op  Points  for  Bulls 

Anatomical  Structure  Indicating  Dairy  Conformation 

Constitution  and  Symmetry 


Hjbad: 

Horns: 

Neck: 

Withers: 


Back: 
Hips: 
Rump: 


Thurls: 
Chest: 

Body: 


Clean  cut,  lean  face,  wide  mouth  and 
muzzle,  wide  open  nostrils,  and  full 
bright  masculine  eye.  Broad  be- 
tween the  eyes  and  dishing 8 

Small   at   base,    medium   length,   not 

too  spreading 1 

Long  masculine  neck  with  strong  crest 

and  clean  throat 4 

Chine  rising  above  shoulder  blades, 
that   are   moderately   thick   and   not 

coarse 3 

Straight  from  withers  to  hips 8 

Wide  apart,  not  too  prominent 2 

Long,  continuing  with  level  of  the 
back,    also   level   between   hip   bones 

and  pin  bones 6 

Wide  apart  and  high 2 

Wide,  and  deep  at  heart,  least  depres- 
sion possible  back  of  shoulders 6 

Deep  and  long,  with  well-sprung 
ribs  which  are  wide  apart.  Thin 
arching  flank 10 


202  Feeding  and  Management  of  Dairy  Cattle 


Thighs:  Thin,  in-curving  seen  from  side,  and 

wide  apart  from  rear 2 

Legs:  Comparatively     short,      clean,     wide 

apart  and  nearly  straight  when  viewed 
from  behind,  squarely  set  under  body      2 
Hide:  Loose    and    pUable,    and    not    thick, 

with  oily  feeling 5 

Tail:  Neat  and  firm  setting  on,  long,  good 

switch 1 

RuDiMEN-  Teats  wide  apart  and  squarely  placed.       3 

TAKT  Teats:      Long,  crooked,  branching  and  prom-      5 

Milk  Veins:     inent,  with  large,  deep  wells 

Indicated    by    the    depth    of    yellow, 

Secretions        inclining  toward  orange,   of  the  pig-  ' 

Indicating         ment  secretion  of  the  skin  on  the  body 

Color  of  generally    and    especially    discernible 

Peoduct:  in  the  ear,  at  the  end  of  bone  of  tail, 

around  the  eye,  on  the  scrotum,  and 

inside  of  thighs,  and  at  base  of  horn. 

Hoofs  and  horns  amber  colored 20 


CoiiOB 

Markings: 


A  shade  of  fawn  with  white  markings 
Mature  bulls  about  1600  lbs 


5 

7 

100 


Scale    of    Points    for   Cows 

Anatomical  Structure  Indicating  Dairy  Conformation 
Constitution  and  Symmetry 

Head:  Clean  cut,  lean  face,  wide  mouth  and 
muzzle  with  open  nostrils,  full  bright 
eye  with  gentle  expression.  Forehead 
long,  broad  between  the  eyes  and 
dishing 6 

Hoens:  Small   at   base,    medium   length,   not 

too  spreading 1 

Neck:  Long  and  thin:   clean  throat 2 

Withers:  Chine  rising  above  shoulder  blades 
that  are  moderately  thick  and  not 
coarse 3 

Back:  Straight  from  withers  to  hips 8 


The  Story  of  the  Guernsey  203 


Hips: 
Rump: 


Thurls; 

Chest: 


Body: 

Thighs: 
Legs: 

Hidb: 
Tail: 
Udder: 


Milk  Veins: 

Secretions 
Indicating 
Color  of 
Product: 


Color 

Markings: 

Size: 


Wide  apart,  not  too  prominent 2 

Long,  continuing  with  level  of  the 
back,  also  level  between  the  hip  bones 

and  pin  bones 5 

Wide  apart  and  high 2 

Wide,  and  deep  at  heart,  with  least 
depression      possible     back      of      the 

shoulders 4 

Deep  and  long,  with  well-sprung 
ribs    which    are    wide    apart.     Broad 

loin.     Thin  arching  flank 10 

Thin,  incurving  seen  from   side,    and 

wide  apart  from  rear 2 

Comparatively  short,  clean,  wide 
apart  and  nearly  straight  when 
viewed    from    behind,     squarely    set 

under  body 2 

Loose    and    phable,    and    not    thick, 

with  oily  feeling 3 

Neat  and  firm  setting  on,  long,  good 

switch 1 

Veins  prominent 2 

Attachment  to  body  long  and  wide  ...       2 

Extending  well  forward 5 

Level  and  well  up  behind 4 

Teats  of  good  even  size,   well  apart 

and  squarely  placed 5 

Long,  crooked,  branching  and  prom- 
inent, with  large  deep  wells 4 

Indicated  by  the  depth  of  yellow, 
inclining  toward  orange  of  the  pig- 
ment secretion  in  the  skin,  on  the 
body  generally,  and  especially  dis- 
cernible in  the  ear,  at  the  end  of  bone 
of  tail,  around  the  eye,  on  the  udder 
and  teats  and  at  the  base  of  horns. 

Hoofs  and  horns  amber  colored 20 

A  shade  of  fawn  with  white  markings.       2 
Mature  cows  about  1100  lbs.  in  milk- 
ing condition 5 


xoo 


204  Feeding  and  Management  of  Dairy  Cattle 

Note  :  Further  information  regarding  the  Guern- 
sey Breed  may  be  secured  from  The  American 
Guernsey  Cattle  Club,  Peterborough,  New  Hamp- 
shire, 


CHAPTER  XIII 

Holstein-Friesian  Cattle 

"Origin  and  Development.  —  The  strongly  marked 
black  and  white  cattle  of  North  Holland  and  Fries- 
land  constitute  one  of  the  very  oldest  and  most 
notable  of  the  dairy  breeds.  The  historians  of  this 
race  claim  that  it  can  be  traced  back  for  two  thou- 
sand years,  during  which  the  breed  continuously  oc- 
cupied the  territory  named  and  was  always  famous 
for  dairy  purposes.  Tradition  has  it  that  two  an- 
cient tribes  located  upon  the  shores  of  the  North 
Sea  before  the  beginning  of  the  christian  era;  one 
possessed  a  race  of  cattle  pure  white  and  the  other 
a  kind  all  black.  Both  the  men  and  the  cattle  then 
became  amalgamated,  forming  the  people  and  herds 
which  for  centuries  have  occupied  that  region.  Hol- 
land has  been  noted  for  dairy  products  for  at  least 
a  thousand  years,  and  the  great  bicolored  beasts  up- 
on which  this  reputation  has  been  gained  have  been 
slowly  but  surely  developing  their  present  form  of 
dairy  excellence. 

These  cattle  have  been  known  by  several  different 
names,  in  both  Europe  and  America.  "Holland 
Cattle,"  "North  Hollanders,'^  "Dutch  Cattle,"  "Hol- 
steins,"  "Dutch  Friesians,"  "Netherland  Cattle,"  and 
"Holstein-Friesians,"  are  all  the  same.    There  was 

205 


206  Feeding  and  Management  of  Dairy  Cattle 

sharp  contention  in  this  country  before  the  last 
name  was  agreed  upon  and  generally  accepted.  It 
seems  unfortunate  that  the  simple  and  sufficiently 
descriptive  and  accurate  name  of  ''Dutch  cattle"  was 
not  adopted. 

"The  large  frame,  strong  bone,  abundance  of  flesh, 
silken  coat,  extreme  docility,  and  enormous  milk 
yield  of  the  Holstein-Friesians  result  from  the  rich 
and  luxuriant  herbage  of  the  very  fertile  and  moist 
reclaimed  lands  upon  which  the  breed  has  been  per- 
fected, the  uncommonly  good  care  received  from 
their  owners  and  the  close  association  of  people  and 
cattle.  The  Roman  dominion  brought  improvements 
in  draining  and  diking,  in  methods  of  cultivation  and 
of  cattle  breeding,  but  no  mixture  of  blood  occurred 
with  the  inhabitants  or  in  their  herds.  The  preser- 
vation of  the  Friesian  people  and  their  continued 
adhesion  to  cattle  breeding  for  more  than  two  thou- 
sand years  is  one  of  the  marvels  of  history.  Always 
few  in  number,  and  though  the  conflicts  of  war  and 
commerce  have  raged  over  and  around  them,  they 
have  remained  in  or  near  their  original  home,  con- 
tinuously following  their  original  pursuits.  Their 
farmhouses  are  fashioned  after  the  same  general 
model ;  the  one  immense  roof  covers  everything  that 
needs  protection.  Here  the  cattle  find  shelter  during 
the  long  and  rigorous  winter  months.  Here  they  are 
fed  and  groomed  and  watched  for  months  without 
being  turned  from  the  door.  Here  the  family  is  also 
sheltered,  sometimes  with  only  a  single  partition  be- 
tween the  cattle  stalls  and  the  kitchen  and  living 
room.    Everything  is  kept  with  a  degree  of  neatness 


Holstein-Friesian  Cattle  207 

marvelous  to  those  not  accustomed  to  such  system. 
The  cattle  become  the  pets  of  the  household.  At  the 
opening  of  spring  or  when  grass  is  sufficiently  grown 
they  are  taken  to  the  fields  and  cared  for  in  the  most 
quiet  manner.  Canvas  covers  protect  their  bodies 
from  sun  and  storm  and  insects.  The  grasses  upon 
which  they  feed  are  rich  and  luxurious,  and  the  ani- 
mals have  to  move  about  very  little  to  gather  suffi- 
cient food.  On  the  first  appearance  of  winter  they 
are  returned  to  the  stable  and  the  simple  round  of 
the  year  is  completed.  This  round  is  repeated  until 
the  cattle  are  6  or  7  years  of  age,  when  they  are  usu- 
ally considered  as  past  the  period  of  dairy  profit  and 
are  sent  to  the  shambles.  The  object  is  always  to 
produce  as  much  milk  and  beef  as  possible  from  the 
same  animal.  With  this  two-fold  object  in  view, 
selection,  breeding  and  feeding  have  been  continued 
for  ages."    (Houghton) 

This  condensed  description  of  the  origin,  develop- 
ment and  home  treatment  of  this  breed  of  cattle 
goes  far  toward  explaining  the  characteristics  of  the 
breed  as  seen  in  this  country. 

The  early  Dutch  settlers  in  America  undoubt- 
edly brought  their  favorite  cattle  with  them  during 
the  seventeenth  century,  and  there  are  definite 
records  of  three  or  four  importations  prior  to  1850, 
but  the  credit  of  first  introducing  this  breed  to 
America  and  maintaining  its  purity  here  is  due  to 
Winthrop  W.  Chenery,  of  Massachusetts.  He  made 
three  importations  between  1857  and  1862.  The 
Messrs.  Gerrit  S.  and  Dudley  Miller,  of  New  York, 
followed  in  1867,  and  soon  thereafter  numerous 


208  Feeding  and  Management  of  Dairy  Cattle 

others  brought  animals  of  this  breed  in  considerable 
numbers  to  the  United  States.  They  have  increased 
rapidly  by  importations  and  breeding,  and  are  now 
to  be  found  in  nearly  all  parts  of  this  country. 

Characteristics,  —  The  striking  features  in  the  ap- 
pearance of  this  breed  are  the  color  markings  of 
black  and  white  and  the  large  size  of  the  animals  of 
both  sexes.  The  shining  jet  black  contrasts  vividly 
with  the  pure  white,  the  fine,  silky  hair  growing 
upon  a  soft  and  mellow  skin  of  medium  thickness. 
In  some  animals  the  black  predominates,  and  the 
white  in  others.  Black  has  been  rather  preferred 
among  American  breeders,  to  the  almost  entire  ex- 
clusion of  white  in  some  cases,  yet  a  very  few  noted 
animals  have  been  mainly  white.  The  average  ani- 
mal carries  rather  more  black  than  white,  and  the 
distribution  and  outlines  of  the  markings  are  ex- 
tremely irregular.  The  black  and  white  are  never 
mixed,  the  outlines  of  demarkation  being  usually 
sharply  drawn.  In  Europe  there  are  still  some  red 
cattle  of  this  breed,  and  occasionally  a  pure-bred 
calf  is  dropped  in  this  country  with  bright  red  in- 
stead of  black,  showing  the  iafluence  of  some  remote 
ancestor,  but  none  are  admitted  to  the  American 
herd  book  except  those  black  and  white.  In  size  the 
Holsteins  are  the  largest  of  all  the  dairy  breeds.  The 
big,  bony  frames  are  usually  filled  out,  and  the  chest, 
abdomen,  and  pelvic  region  are  fully  developed.  It 
is  difficult  to  prevent  the  males  from  becoming  too 
fleshy  for  breeding  animals,  and  the  females,  when 
not  in  milk,  take  on  flesh  rapidly  and  soon  become 
full  in  form.    The  cows  range  in  weight  from  1,000 


Holstein-Priesian  Cattle  209 

to  1,500  pounds,  most  of  them  being  between  1,100 
and  1,400,  with  an  average  of  about  1,250  pounds. 
The  bulls  at  maturity  are  very  large  and  heavy, 
often  above  2,500  pounds  in  weight.  The  head  is 
long,  rather  narrow  and  bony,  with  bright  yet  quiet 
eyes  and  large  mouth  and  nostrils.  The  horns  are 
small  and  fine,  often  incurving,  and  frequently  white 
with  black  tips.  The  ears  are  large,  thin,  and  quick 
in  movement.  The  neck  is  long,  slender,  and  tapered 
in  the  cows,  its  upper  line  often  quite  concave.  The 
back  Hne  is  usually  level,  particularly  with  the 
males,  and  the  hips  broad  and  prominent,  some  have 
well  rounded  buttocks,  but  a  drooping  rump  is  not 
uncommon.  The  legs  appear  small  for  the  weight 
carried  and  are  quite  long,  the  tail  is  long  and  fine, 
and  a  white  brush  is  required.  The  udder  is  often 
of  extraordinary  size,  filling  the  space  between  legs 
set  well  apart,  extending  high  behind  and  fairly  well 
forward,  with  teats  of  large  size  and  well  placed. 
The  teats  are  sometimes  cone  shaped  and  uncom- 
fortably large  and  puffy  where  attached  to  the  udder. 
The  milk  veins  are  usually  prominent  and  sometimes 
remarkably  developed.  There  is  a  more  marked  in- 
clination toward  the  beef  form  among  the  bulls  than 
among  the  cows;  the  latter  are  generally  of  the  true 
dairy  type. 

"In  temperament  these  animals  are  quiet  and  do- 
cile, bulls  as  well  as  cows,  and  the  bulls  exception- 
ally so.  They  have  great  constitutional  vigor.  The 
calves  are  large  at  birth,  almost  always  strong  and 
thrifty,  and  they  grow  fast  and  fatten  easily.  They 
mature  early,  heifers  reaching  their  full  weight  at 


210  Feeding  and  Management  of  Dairy  Cattle 

two  and  a  half  years,  and  showing  no  growth  after 
four  or  five  years  except  the  addition  of  flesh  and  fat. 
Animals  of  both  sexes  can  be  readily  turned  into 
very  good  beasts  for  slaughter  at  almost  any  age,  but 
they  lack  depth  in  the  loin  and  ribs  and  have  not 
the  finish  and  quahty  of  the  noted  beef  breeds. 
These  animals  are  very  large  feeders  and  at  the  same 
time  dainty  about  their  eating.  To  do  their  best 
they  must  have  an  abundance  of  rich  food  without 
the  necessity  of  much  exertion  to  get  it.''  From 
U.  S.  Dept.  of  Agriculture,  Farmers*  Bulletin  No. 
106. 

''Milk  and  fat  records.  —  The  champion  cows  for 
yearly  production  in  the  seven  different  divisions 
are  as  follows: 

FvlUiged  Class  MiUc                   Fat 

(Pounds)  (Pounds) 

Duchess  Skylark  Ormsby 27,761. 7            1,205. 09 

Senior  four-year-old  class 

Keystone  Beauty  Plum  Johanna 25,787.5            1,035.77 

Junior  four-year-old  class . 

Queen  Piebe  Mercedes 30,230. 2            1,111 .  55 

Senior  three-year-old  class 

Duchess  Hengerveld  Korndyke 22,897. 0               903. 38 

Junior  three-year-old  class 

Findeme  Holingen  Fayne 24,612. 8            1,116. 05 

Senior  two-year-old  class 

K.  P.  Manor  Kate 22,106.4               818.73 

Junior  two-year-old  class 

Findeme  Mutual  Fayne 22,150. 4               960. 51 

Advanced  Registry  Rules 

''Requirements  for  entry  of  cows  on  short  time 
official  tests.  —  If  a  cow  calve  on  the  day  she  is  two 
years  of  age  or  previous  to  that  day,  she  must  pro- 


Holstein-Priesian  Cattle  211 

duce  7.2  pounds  fat  in  seven  consecutive  days;  and 
for  every  day  that  she  may  exceed  two  years  of  age 
at  the  time  of  calving,  up  to  the  time  she  is  five 
years  of  age,  the  requirement  is  increased  by  .00439 
of  a  pound  fat.  This  brings  the  increased  require- 
ment to  1.6  pounds  fat  per  year.  The  requirement 
for  a  cow  calving  at  just  three  years  of  age  is  ac- 
cordingly 8.8  pounds  fat  in  seven  consecutive  days; 
at  just  four  years  of  age,  10.4  pounds  fat;  and  at 
just  five  years  of  age,  12  pounds  of  fat.  After  a 
cow  reaches  five  years,  there  is  no  further  increase  in 
the  requirement,  which  remains  at  12  pounds  fat. 

''Requirement  for  entry  of  cows  in  long  time  semi- 
official test.  —  If  a  cow  calve  on  the  day  she  is  two 
years  of  age  or  previous  to  that  day  she  must,  for  the 
ten  months  record,  produce  not  less  than  220.5 
pounds  fat  in  not  to  exceed  305  consecutive  days, 
while  for  a  yearly  record  she  must  produce  within 
a  period  exceeding  305  days  and  not  exceeding  365 
days  not  less  than  250.5  pounds  fat.  For  every  day 
that  a  cow  may  exceed  two  years  of  age  at  the  time 
of  calving,  up  to  the  day  she  is  five  years  of  age,  the 
requirement  in  butter  fat  is  increased  by  a  tenth  of 
a  pound  of  fat  daily  for  each  day's  increase  in  age. 
This  brings  the  increased  requirement  to  36.5  pounds 
fat  per  year;  the  requirement  for  a  cow  calving  at 
just  three  years  of  age  being  257  pounds  fat  in  not 
exceeding  ten  months,  and  287  pounds  fat  in  not 
exceeding  one  year;  at  just  four  years  of  age  293.5 
pounds  fat  in  not  exceeding  ten  months,  and  323.5 
pounds  fat  in  not  exceeding  one  year;  and  at  just 
five  years  of  age  330  pounds  fat  in  not  exceeding 


212  Feeding  and  Management  of  Dairy  Cattle 

ten  months,  and  360  pounds  fat  in  not  exceeding 
one  year.  After  a  cow  reaches  the  age  of  five  years 
there  is  no  increase  in  the  requirement,  which  re- 
mains 330  pounds  fat  for  a  test  not  exceeding  10 
months  and  360  fat  for  a  test  not  exceeding  one  year. 

*' Requirements  for  entry  of  hulls.  —  Only  bulls 
having  not  less  than  four  daughters  either  A.  R.  0., 
A.  R.  S.  0.,  or  a  combination  of  the  two,  that  have 
been  admitted  to  advanced  registration  are  eligible 
to  entry  in  the  Holstein  Friesian  Advanced  register ; 
and  the  Superintendent  will,  without  any  special  ap- 
plication having  been  made,  make  entry  of  all  bulls 
as  soon  as  they  have  the  required  number  of 
daughters.  An  A.  R.  0.  daughter  is  one  that  has 
been  entered  in  the  Advanced  Register  on  an  official 
test.  An  A.  R.  S.  0.  daughter  is  one  that  has  been 
admitted  on  a  semi-official  test  without  a  not  less 
than  7-day  official  test. 

^'Application  jor  permit,  —  No  person  or  persons 
shaU  have  the  record  of  any  cow  entered  in  the  Hol- 
stein-Friesian  Advanced  register,  unless  previous  ap- 
plication shall  have  been  made  by  the  owner,  or 
person  in  charge,  to  be  superintendent  of  Advanced 
Registry  for  permission  to  test,  and  a  permit  shall 
have  been  issued  by  the  Superintendent. 

''Registration.  —  In  the  Herd  Book  there  shall  be 
registered  only  such  animals  as  are  determined  under 
the  rules  and  regulations  of  this  corporation  to  be 
'pure-bred'  Holstein-Friesian. 

"Pure-bred  Holstein  Friesian  shall  be  held  to 
mean  and  refer  to  only  those  large,  improved  black 
and  white  cattle  already  registered  in  the  Holstein, 


Holstein-Friesian  Cattle 


213 


Dutch  Friesian,  Holstein  Friesian,  or  the  Western 
Holstein-Friesian  Herd  Books,  and  such  as  are  de- 
scended from  them  in  direct  line,  both  as  to  sire  and 
dam;  and  such  imported  animals,  or  other  descend- 
ants, as  are  registered  in  the  Netherlands,  or  Frie- 
sian, or  North  Holland  Herd  Book. 

^'Colors  that  bar  registry.  —  (1)  Solid  black;  (2) 
solid  white;  (3)  black  switch;  (4)  solid  black  with 
white  on  belly  only;  (5)  black  on  legs,  beginning  on 
feet  and  extending  to  knees  and  hocks;  (6)  black  on 
legs,  beginning  at  feet  and  extending  to  knees,  with 
white  interspersed;  (7)  gray  or  mixed  black  and 
white  generally  prevailing;  (8)  patches  of  other 
colors  than  black  or  white,  red,  brown,  dun,  etc.; 
(9)  red  and  white.''  Furnished  by  the  Holstein- 
Friesian  Association  of  America,  Brattleboro,  Ver- 
mont, 


Score  Card  for  Holstein-Friesian  Cow 
Name Reg.  No. 


Dropped Weight 

The  interlines  in  smaller  type  relate  entirely  to  the  method  of  application 
&^ed  upon  by  the  Inspectors,  in  order  to  secure  uniformity  of  work.  The  abbre- 
viations are  as  follows:  vs,  very  shght;  s,  slight;  m,  marked;  vm,  very  marked,  e, 
extreme. 


Paris 


Head 


Forehead.. 


DeBcriplion 


Decidedly  feminine  in  appearance;  fine 

in  contour 

Discredit,  vs  i,  s  i,  m  J,  vm  },  e  1. 


Broad  between  the  eyes;  dishing. 

Discredit,  vs  i,  s  i,  m  §,  vm  },  e  1. 


Po»- 

sible 
Score 


Dis- 
credits 


214  Feeding  and  Management  of  Dairy  Cattle 

Score  Card  fob  Holstein-Friesian  Cow 
(Continued) 


Parts 


Face 

Muzzle  .  . . 
Ears 

Etes 

Horns  . .  .  . 

Neck 

Shoulders 


Chest 


Broad,  with  strong  lips 

Discredit,  s  f,  m  J,  e  |. 


Of  medium  size;  of  fine  texture;  the  hair 

plentiful    and    soft;     the   secretions 

oily  and  abundant 

Discredit,  m  i,  e  i. 


Description 


Of  medium  length;  clean  and  trim, 
especially  under  the  eyes;  showing 
facial  veins;  the  bridge  of  the  nose 

straight 

Discredit,  s  i,  m  J,  e  i 


Large;  full;  mild;  bright. 

Discredit,  s  |,  m  J,  e  i. 


Small;  tapering  finely  towards  the  tips; 
set  moderately  narrow  at  base;  oval; 
inclining  forward;  well  bent  inward; 
of  fine  texture;  in  appearance  waxy  . 

Discredit,  m  |,  e  J.  ■. 

Long;  fine  and  clean  at  juncture  with 

the  head;   free  from  dewlap;   evenly 

and  smoothly  joined  to  shoulders. .  . . 
Discredit,  vs  |,  s  1,  m  J,  vm  f,  e  1. 

Slightly  lower  than  the  hips;  fine  and 
even  over  tops;  moderately  broad 
and  full  at  sides 

Discredit,  vs  i,  s  J,  m  i,  vm  },  e  1. 


Of  moderate  depth  and  lowness;  smooth 

and  moderately  full  in  the  brisket; 

full  in  the  f oreflanks  (or  through  at  the 

heart) 

Discredit,  vs  i,  s  i,  m  1,  vm  IJ,  e  2. 


Pos- 
sible 
Score 


Holstein-Priesian  Cattle 


215 


Score  Card  for  Holstein-Friesian  Cow 
(Continued) 


Parts 


Crops 

CmNE 


Barbel. 


■Description 


Moderately  full 

Discredit,  vs  i,  a  i,  m  },  vm  1^,  e  2. 


Loin  Iand  Hips 


Rump, 


Thubl  . . . 
Quarters  , 

Flanks... 


Straight;    strong;    broadly  developed, 

with  open  vertebrae 

Discredit,  vs  i,  s  i,  m  ^,  vm  },  e  1. 

Long;  of  wedge  shape;  well  rounded; 
with  a  large  abdomen,  trimly  held  up. 
(In  judging  the  last  item  age  must  be 

considered.) 

Discredit,  vs  i,  s  J,  m  i,  vm  f,  e  1. 

Broad;  level  or  nearly  level  between  the 
hook-bones;  level  and  strong  later- 
ally; spreading  from  chine  broadly 
and  nearly  level;    hook-bones  fairly 

prominent 

Discredit,  vs  i,  s  J,  m  i,  vm  f ,  e  1. 


Pos- 
sible 
Score 


Dis- 
credits 


Long;  high;  broad  with  roomy  pelvis; 
nearly  level  laterally;  comparatively 
full  above  the  thurl;  carried  out 
to  dropping  of  tail 

Discredit,  vs  |,  s  J,  m  J,  vm  |,  e  1. 


High;  broad 

Discredit,  vs,  i  s  i,  m  1,  vm  1  J,  e  2, 

Deep;  straight  behind;  twist  filled  with 

development    of    udder;    wide    and 

moderately  full  at  the  sides 

Discredit,  vs  i,  s  i,  m  ^,  vm  f,  e  1. 


Deep;  comparatively  full 

Discredit,  vs  i,  s  i,  m  },  vm  },  e  1. 


216  Feeding  and  Management  of  Dairy  Cattle 

Score  Card  for  Holstein-Friesian  Cow 
(Continued) 


Partt 


Legs. 


Tail. 


Hair  and 
Handling. 


Mammary 
Veins 


Uddeb. 


Description 


Comparatively  short;   clean  and  nearly 

straight;     wide    apart;     firmly    and 

squarely  set  under  the  body;   feet  of 

medium  size,  round,  sohd  and  deep. . 
Diacredit,  vs  i,  s  i,  m  i,  vm  },  e  1. 


Large  at  base,  the  setting  well  back; 

tapering  finely  to  switch;   the  end  of 

the  bone  reaching  to  hocks  or  below 

the  switch  full , 

Discredit,  a  i,  m  1,  e  }. 


Hair  healthful  in  appearance;  fine,  soft 
and  furry;  the  skin  of  medium  thick- 
ness and  loose;  mellow  under  the 
hand;    the  secretions  oily,  abundant 

and  of  a  rich  brown  or  yellow  color  . . 
Discredit,  vs  i,  8  i,  m  1,  vm  IJ,  e  2. 


Very  large;  very  crooked  (age  must  be 
taken  into  consideration  in  judging 
of  size  and  crookedness);  entering 
very  large  or  numerous  orifices; 
double  extension;  with  fecial  de- 
velopments, such  as  branches,  con- 
nections, etc 

Discredit,  vs  },  s  i,  m  1,  vm  1|,  e  2. 


Very  capacious;  very  flexible;  quarters 
even;  nearly  filling  the  space  in  the 
rear  below  the  twist;  extending  well 
forward  in  the  front;  broad  and 
well  held  up 

Discredit,  vs  J,  s  i,  m  1,  vm  1^,  e  2. 


Pos- 
sible 
Score 


10 


12 


Dis- 
credits 


Holstein-Friesian  Cattle 

Score  Card  for  Holstein-Friesian  Cow 
(Continued) 


217 


Parts 


Teats. 


Escutcheon 


Description 


Well  formed;    wide  apart;  plumb  and 

of  convenient  size 

Discredit,  vs  i,  s  i,  m  1,  vm  IJ,  e  2. 

Largest;  finest 

Discredit,  vs  J,  s  1,  m  2,  vm  3,  e  4. 


Perfection 

Total  discredit., 
Net  score 


Poa- 
aible 
Score 


100 


Dis- 
credita 


UDGE 


Score  Card  for  Holstein-Friesian  Bull 


Name Reg  No 

Dropped Weight 

The  interlines  in  smaller  type  relate  entirely  to  the  method  of  application 
agreed  upon  by  the  Inspectors,  in  order  to  secure  uniformity  of  work.  The  abbre- 
viations are  as  follows:  vs,  very  slight;  s,  slight;  m,  marked;  vm,  very  marked; 
c,  extreme. 


Parts 


Head 

Forehead . 
Face 


Description 


Showing  full  vigor;    elegant  in  contour , 

Discredit,  vs  },  s  J,  m  J,  vm  |,  e  1. 


Broad  between  the  eyes;    dishing. 

Discredit,  vs  J,  s  i,  m  i,  vm  },  e  1. 


Of   medium   length;     clean   and   trim, 

especially  under  the  eyes;   the  bridge 

of  the  nose  straight 

Discredit,  s  i,  m  i,  e  i. 


Pos- 
sible 
Score 


Dis- 
credit t 


218  Feeding  and  Management  of  Dairy  Cattle 

Score  Card  for  Holstein-Friesian  Bull 
(Continued) 


Parts 


Muzzle 
Ears... 

Eyes... 
Horns. 

Neck  . . 


Shoulders  . 


Chest. 


Crops  . 


Description 


Broad,  with  strong  lips 

Discredit,  s  f ,  m  s,  e  i. 


Of  medium  size;  of  fine  texture;  the 
hair  plentiful  and  soft;  the  secretions 
oily  and  abundant 

Discredit,  m  |,  e  i. 


Large;  full;   mild;  bright. 

Discredit,  s  J,  m  J,  e  §. 


Short;  of  medium  size  at  base;  gradu- 
ally diminishing  towards  tips;  oval; 
inclining  forward;  moderately  curved 
inward;    of  fine  texture;    in  appear- 


ance waxy 

Discredit,  m  i,  e  i. 

Long;  finely  crested  (if  the  animal  is 
mature);  fine  and  clean  at  juncture 
with  the  head;  nearly  free  from  dew- 
lap;   strongly   and   smoothly   joined 

to  shoulders 

Discredit,  vs  J,  s  i,  m  i,  vm  J,  e  1. 

Of  medium  height;  of  medium  thick- 
ness, and  smoothly  rounded  at  tops; 
broad  and  full  at  sides;  smooth  over 
front 

Discredit,  vs  |,  s  J,  m  ^,  vm  },  e  1. 

Deep  and  low;    well  filled  and  smooth 

in  the  brisket;    broad  between  the 

forearm;     full   in   the  foreflanks  (or 

through  at  the  heart) 

Discredit,  vs  i,  s  i,  m  1,  vm  1^,  e  2. 

Comparatively  full;  nearly  level  with 
the  shoulders 


Pos- 
sible 
Score 


Discredit,  vs  i,  s  J,  m  1,  vm  li,  e  2. 


Dis- 
credits 


Holstein-Friesian  Cattle 


219 


Score  Card  for  Holstein-Friesian  Bull 
(Continued) 


Paris 


Description 


Pos- 
sible 
Score 


Dis- 
credits 


Chine. 


Barrel. 


Loin  and  Hips 


Rump  .  . . . 

Thurl  . . . 
Quarters 

Flanks... 


Strong;    straight;    broadly  developed, 
with  open  vertebrae 

Discredit,  vs  i,  s  J,  m  J,  vm  f,  e  1. 

Long;    well  rounded;    with   large   ab- 
domen, strongly  and  trimly  held  up 
Discredit,  vs  |,  s  J,  m  f,  vm  f ,  e  1. 

Broad;  level  or  nearly  level  between 
hook-bones;  level  and  strong  later 
ally;  spreading  from  the  chine 
broadly  and  nearly  level;    the  hook 

bones  fairly  prominent 

Discredit,  vs  j,  s  §,  m  1,  vm  1^,  e  2. 

Long;  broad;  high;  nearly  level  later- 
ally; comparatively  full  above  the 
thurl;  carried  out  straight  to  drop- 
ping of  tail 

Discredit,  vs  |,  s  s,  m  J,  vm  f,  e  1. 


High;  broad 

Discredit,  vs  i,  s  §,  m  1,  vm  1|,  e  2. 

Deep;    broad;    straight  behind;    wide 
and  full  at  sides;  open  in  the  twist. 

Discredit,  vs  I,  s  j,  m  §,  vm  |,  e  1. 


Deep;  full 

Discredit,  vs  I,  s  «,  m  |,  vm  f ,  e  1. 

Comparatively  short;  clean  and  nearly 
straight;  wide  apart;  firmly  and 
squarely  set  under  the  body;  arms 
wide,  strong  and  tapering;  feet  of 
medium  size,  round,  solid  and  deep 

Discredit,  vs  i,  s  i,  m  i,  vm  |,  e  1. 


220  Feeding  and  Management  of  Dairy  Cattle 

Score  Card  for  Holstein-Friesian  Bull 
(Continued) 


Parts 


Tail. 


Hair  and 

H.\Ja)LINQ . 


Mammary 
Veins 


Rudimentary 
Teats 


Description 


Large  at  base,  the  setting  well  back; 

tapering  finely  to  switch;   the  end  of 

bone   reaching    to    hocks   or   below; 

the  switch  full 

Discredit,  s  i,  m  i  e  i- 


Hair  plentiful  in  appearance;  fine,  soft 
and  furry;  skin  of  medium  thickness 
and  loose;  mellow  under  the  hand; 
the  secretions  oUy,  abundant  and  of 

a  rich  brown  or  yellow  color 

Discredit,  vs  i,  3  i,  m  1,  vm  li,  e  2. 


Large;  full;  entering  large  orifices 
double  extension;  with  special  de- 
velopment,  such  as  forks,  branches, 

connections,  etc 

Discredit,  vs  J,  s  J,  m  1,  vm  IJ,  e  2. 


Pos- 
sible 
Score 


Dis- 
credits 


10 


10 


Escutcheon  . . 


Large;  well  placed 

Discredit,  vs  i,  s  J,  m  i,  vm  },  e  1. 


Largest;  finest 

Discredit,  vs  i,  8  1,  m  2,  vm  3,  e  4. 


Perfection 

Total  discredit . 
Net  score 


100 


JUDGE 

Note:  Further  information  regarding  Holstin- 
Friesian  cattle  may  be  obtained  jrom  the  Secretary, 
BrattleborOy  Vermont. 


CHAPTER  XIV 

Jerseys^ 

THE  MOST  highly  prized  domestic  and  farm 
animal  is  the  Jersey  cow.  This  famous  breed 
of  cattle  holds  a  distinguished  place  in  the  dairy 
world  because  of  the  excellent  quality  of  milk  the 
Jersey  produces.  She  holds  the  favored  corner  in 
the  heart  of  animal  lovers  because  she  is  beautiful 
and  docile,  as  well  as  being  a  good  producer  of  rich 
milk,  thick  cream  and  golden  butter. 

Need  I  remind  the  reader  that  Jersey  cattle  come 
from  the  Island  of  Jersey  in  the  English  Channel? 
Victor  Hugo  said:  "Jersey  is  a  lovely  garden  of  the 
sea."  And  Jersey  is  really  all  of  that,  as  it  is  per- 
haps the  only  spot  in  Europe  that  enjoys  the  equable 
year  round  climate  of  California.  This  is  due  to  the 
fact  that  the  Gulf  Stream  circulates  about  it,  and 
cold  spells  are  wafted  away  by  the  effects  of  this 
warm  current.  There  is  a  variation  of  but  ten  de- 
grees throughout  the  year. 

Politically  the  Island  of  Jersey  has  a  most  inter- 
esting history.  Geographically  belonging  to  France 
and  made  up  for  the  most  part  of  French  speaking 
people.    Jersey  is  a  small  part  of  the  British  Em- 

*  Furnished  by  Mr.  A.  L.  Tichane,  The  American  Jersey  Cattle 
Club,  324  W.  23d  St.  New  York,  N.  Y. 

221 


222  Feeding  and  Management  of  Dairy  Cattle 

pire,  but  enjoys  home  rule  and  has  always  main- 
tained domestic  independence.  The  Channel  Islands 
are  all  that  remain  of  the  old  Norman  duchy  that 
once  conquered  England. 

Jersey  is  only  twelve  miles  long  and  about  half 
that  many  miles  in  width,  with  a  population  of 
about  54,000.  The  chief  occupation  of  the  inhabi- 
tants is  the  cultivation  of  fruits  and  vegetables  for 
the  English  market.  The  development  of  the  dairy 
cattle  of  Jersey  presents  a  most  interesting  study  on 
the  effect  of  environment  and  climate  on  the  devel- 
opment of  a  breed  of  dairy  cattle. 

Breeders  of  cattle  on  the  Island  of  Jersey  will 
handle  no  other  breed,  as  they  recognize  the  need  for 
straight  breeding.  A  law  has  been  in  effect  for  more 
than  two  hundred  years  that  prevents  the  importa- 
tion of  other  cattle  to  Jersey  except  for  immediate 
slaughter.  This  has  resulted  in  keeping  the  breed 
pure  and  has  placed  the  stamp  of  prepotency  and 
uniformity  on  Jerseys  to  the  degree  that  the  Jersey 
breed  is  without  competition  on  this  point. 

America  is  rapidly  coming  to  the  front  as  a  coun- 
try where  the  pure  bred  and  thoroughbred  animal 
is  appreciated  .and  loved.  With  Jersey  it  was  a  case 
of  developing  that  beauty  and  symmetry  of  form 
that  attracts  lovers  of  well  bred  stock. 

Let  us  consider  the  reasons  for  the  various  quali- 
ties that  are  bred  into  a  good  dairy  cow  —  in  this 
case  the  Jersey.  Beauty  of  form  in  the  present 
degree  has  been  attained  with  the  help  of  a  series 
of  yearly  shows  in  every  parish  on  the  Island.  These 
serve  to  educate  the  breeder  and  develop  his  in- 


2    C 


Ij^^^^^^Kf^^l^T^ 

IB    '' 

»i._ 

5^B 

^^^^^^^^^^^^^^^^^K^^^^^, 

iwql^^ 

M^l 

Jerseys  223 

stinct  for  selecting  individuals  for  breeding  purposes 
that  will  produce  animals  of  certain  type  and  char- 
acteristics. It  always  holds  true  that  "like  begets 
like  or  the  likeness  of  some  ancestor/^  therefore 
if  we  study  closely  the  lines  and  qualities  of  certain 
individuals  it  is  possible  to  obtain  young  stock  that 
will  be  at  least  as  good  as  and  nearly  always  better 
than  its  ancestors.  The  goal  is  not  always  to  be 
reached  in  one  generation,  but  in  some  cases  it  re- 
quires several  years  of  effort  before  the  ideal  set  by 
the  breeder  is  attained. 

Why  is  it  that  Jerseys  are  the  producers  of  richer 
milk  than  other  dairy  cattle,  and  why  are  they  able 
to  produce  this  high  quality  product  with  a  mini- 
mum amount  of  feed?  The  island  of  Jersey  is  small 
and  there  is  no  such  thing  as  unlimited  pasture, 
therefore  Jerseys  are  tethered  or  tied  to  a  stake,  and 
they  must  clean  up  the  allotted  space  each  day  be- 
fore being  tied  in  pastures  new.  Hundreds  of  years 
practice  at  this  form  of  pasturing  has  inbred  the 
quality  of  economy.  They  make  the  best  use  of  every 
morsel  of  food  and  every  blade  of  grass  given  them. 

These  economical  traits  are  responsible  for  the 
richness  of  their  milk,  as  you  will  readily  grasp  from 
the  following  facts.  Forms  of  feed  containing  large 
quantities  of  vegetables  are  consumed  by  grazing 
animals  to  serve  a  specific  purpose.  In  the  horse, 
energy;  in  beef- type  cattle,  accumulated  flesh;  in 
the  dairy  cow,  butter-fat.  Jerseys  do  not  carry  su- 
perfluous flesh.  They  are  bred  to  carry  only  enough 
muscle  and  flesh  for  healthful  activity  and  ample 
digestive  force.    It  is  for  that  reason  that  the  Jersey 


224  Feeding  and  Management  of  Dairy  Cattle 

manufactures,  so  to  speak,  almost  all  vegetable  oils 
consumed  into  milk  and  butter-fat,  the  most  whole- 
some and  energizing  forms  of  food  that  are  used  by 
the  human  race. 

One  of  the  factors  contributing  to  the  advance- 
ment of  the  Jersey  breed  in  America  has  been  its 
success  in  competition  with  other  breeds  in  public 
demonstrations.  Every  now  and  then  discussions 
as  to  the  economic  qualities  of  the  breeds  become  so 
acute  that  a  public  test  is  arranged.  On  three  dis- 
tinct occasions  the  Jersey  breed  has  been  tried  in 
the  balance  and  proven  to  be  the  breed  that  can 
actually  produce  butter-fat  at  the  lowest  cost  in  feed. 
The  following  reports  testify  to  this: 

In  ^'Chicago  Test,''  1893,  "Jerseys  demonstrated 
ability  to  return  a  greater  net  profit  than  any  other 
breed."    Statement  in  official  bulletin. 

In  "St.  Louis  Test,"  1904,  Pounds  of  feed  re- 
quired to  produce  a  pound  of  butter-fat : 

Jerseys 12       Pounds 

Holsteins 14. 83  Pounds 

Shorthorns 15. 52  Pounds 

Brown  Swiss 16. 91  Pounds 

Figures  taken  from  official  report. 

In  "Ohio  Test,"  1917,  the  Jerseys  produced  fifty- 
two  pounds  of  butter  fat  for  every  thousand  pounds 
of  feed  consumed,  while  their  nearest  competitors 
produced  only  thirty-eight  pounds  of  fat  per  thou- 
sand pounds  of  feed  consumed.  Official  figures  from 
Ohio  University  Bulletin. 

While  Jerseys  are  of  refined  type,  it  is  not  to  be 
assumed  that  they  are  delicate.    If  a  Jersey  is  sub- 


Jerseys  225 

mitted  to  a  cold  and  rigorous  climate  she  becomes 
somewhat  coarser  in  appearance  and  builds  up  the 
ruggedness  necessary  to  meet  the  conditions.  A  Jer- 
sey under  these  conditions  shows  a  tendency  to  pro- 
duce larger  quantities  of  shghtly  lower-testing  milk, 
as  the  fats  are  needed  for  body  heat,  but  in  all  cases 
lives  up  to  her  reputation  for  being  a  most  adapt- 
able animal.  In  warm  climates  she  thrives  and  pro- 
duces even  though  the  pastures  are  scanty  and  the 
heat  most  oppressive. 

The  inherent  docility  of  the  Jersey  can  be  traced 
to  the  association  of  the  good  women  folks  of  the 
Island  of  Jersey  who  are  usually  the  caretakers  or 
milkers  of  the  herd.  The  men  folk  attend  to  the 
work  in  the  fields,  and  the  women  minister  to  the 
"lowing  kine."  The  Jersey  is  accustomed  to  good 
treatment  and  responds  to  good  care  by  giving  a 
good  supply  of  milk.  Abusive  treatment  will  in- 
variably draw  resentment  in  demeanor  and  a  slump 
in  milk  flow.  As  an  American  farm  philosopher  once 
remarked :  "It  pays  to  speak  to  a  cow  as  you  would 
to  a  lady/' 

The  accompanying  pictures  give  some  idea  of  the 
remarkable  development  that  is  taking  place  in  the 
breeding  of  Jersey  cattle  to-day.  American  families 
that  are  fortunate  enough  to  have  grazing  space  near 
their  homes  should  consider  seriously  the  acquisition 
of  a  good  dairy  cow.  Good  dairy  cows  are  always  an 
asset  and  never  a  liability.  It  is  possible  to  get 
several  quarts  of  rich,  creamy  milk  each  day  from  a 
good  family  cow,  and  the  value  of  milk  consumed  by 
the  family  more  than  offsets  the  feed  bilL    It  is 


226  Feeding  and  Management  of  Dairy  Cattle 

hardly  necessary  to  say  that  beautiful  dairy  cattle 
add  to  the  appearance  of  a  country  home,  or  of  a 
suburban  home,  and  in  this  way  add  pride  to  profit. 

For  the  farmer  or  cattle  raiser  the  Jersey  cow 
offers  a  steady  all  year  income  which  makes  him 
independent  of  unfavorable  crop  conditions.  It  is 
certain  that  the  consuming  public  will  continue  to 
use  enough  miLk,  cream  and  butter  to  encourage  the 
further  development  of  America's  great  dairy  herds, 
and  there  can  be  no  safer  investment  than  the 
ownership  of  a  good  dairy  herd. 

Many  a  man  has  learned  that  a  ready  market  can 
quickly  be  obtained  for  milk,  cream  and  butter  that 
are  labelled  '^Jersey."  Everybody  associates  the 
name  "Jersey"  with  food  quality,  and  in  all  milk 
markets  Jersey  milk  brings  the  highest  price.  The 
very  name  ''Jersey"  makes  a  splendid  trade-mark 
as  it  is  easy  to  pronounce  and  quite  as  easy  to  re- 
member. 

Island  of  Jersey  herd  book,  —  The  Royal  Jersey 
Agricultural  Society  on  the  Island  of  Jersey  pub- 
lishes the  Island  of  Jersey  Herd  Book,  and  through 
its  rules  of  entry  seeks  to  induce  breeding  from  the 
best  stock,  and  in  other  ways  to  maintain  the  ex- 
cellence of  the  breed  in  order  to  insure  its  advance- 
ment in  popularity.  Any  Island  cow  obtaining  first, 
second,  third  or  fourth  prize  or  certificate  of  merit  at 
a  departmental  show  is  eligible  to  the  Herd  Book  as 
foundation  stock.  The  produce  of  qualified  stock  is 
eligible  to  the  Herd  Book.  When  the  first  calf  of 
registered  stock  is  presented  for  entry,  the  dam  must 
also  be  presented  for  examination  and  qualification. 


Jerseys  227 

Animals  approved  by  judges  appointed  by  the  So- 
ciety are  entitled  to  the  qualification  or  rating  "C" 
(commended),  and  those  judged  to  be  of  exceptional 
merit  are  entitled  to  the  qualification  "H.  C." 
(highly  commended).  - 

The  Jersey  cow  in  America,  —  The  foundatiori 
stock  of  American  Jerseys  was  imported  in  1850  by 
Thomas  Motley,  of  Massachusetts ;  John  A.  Tainter, 
John  T.  Norton,  and  D.  Buck,  of  Connecticut.  In 
1840  a  large  importation  was  made  by  Henry  Clay. 
Many  others  afterwards  imported  animals  at  dif- 
ferent times,  and  importations  have  been  made 
almost  yearly  even  up  to  the  present  time.  Shortly 
after  the  first  importations  of  Jerseys  were  made  into 
the  United  States,  the  need  of  a  national  organiza- 
tion was  felt,  and  some  of  the  leading  breeders  of 
that  day  began  to  lay  plans  for  the  establishment  of 
an  American  herd  book.  In  1868  S.  J.  Sharpies,  Geo. 
E.  Waring,  Jr.,  C.  M.  Beach  and  Thos.  J.  Hand  called 
a  meeting  of  the  leading  Jersey  breeders  in  Phila- 
delphia which  resulted  in  the  organization  of  the 
American  Jersey  Cattle  Club  and  the  institution  of 
its  Herd  Register. 

Jersey  popularity  growing,  —  Another  phase  of 
the  Jersey  cattle  industry  in  America  is  the  popu- 
larity of  this  breed  in  the  show  ring.  The  Jersey 
standard  of  type  has  been  practically  accepted  by  all 
other  breeds  as  the  standard  of  true  dairy  type,  and 
inasmuch  as  this  refinement  of  type  is  so  emphati- 
cally pronounced  in  one  breed,  interest  in  various 
cattle  classes  at  state  and  national  Fairs  is  continu- 
ally centered  around  the  breed  which  qualify  the 


228  Feeding  and  Management  of  Dairy  Cattle 

Jersey.  It  cannot  be  said  that  fine  conformation  in 
dairy  cows  is  without  value.  As  a  matter  of  fact,  it 
is  of  the  greatest  value,  because  there  are  only  two 
ways  of  increasing  the  popularity  of  a  breed.  One 
way  is  from  the  standpoint  of  production,  and  in 
order  to  improve  production  consistently,  conforma- 
tion of  the  animal  must  keep  pace.  A  clearer  ex- 
planation of  this  theory  can  perhaps  be  expounded 
in  this  way:  If  you  breed  production  without  regard 
to  type,  you  lose  constitution  first;  loss  of  vigor 
follows  loss  of  constitution  and  when  vigor  is  lost 
production  then  commences  to  decline.  The  Jersey 
breed  has  been  very  fortunate  in  this  respect.  That 
is  to  say,  our  breeders  have  realized  the  importance 
of  keeping  up  constitution  in  order  to  retain  favor 
in  the  show  ring.  With  this  improvement  in  con- 
stitution, the  natural  flow  of  milk  has  also  increased, 
and  it  is  a  very  satisfyiag  as  well  as  significant  fact 
that  the  Jersey  breed  to-day,  while  improving  in 
type  and  gaining  in  size,  is  also  making  the  greatest 
increase  in  average  dairy  production.  The  Register 
of  Merit  figures  will  bear  out  this  assertion. 

The  accepted  type  of  the  breed  is  brought  out  by 
the  official  score  cards  which  follow. 


Jerseys 


229 


Scale  op  Points  for  Jbrsbt  Cow 

Adopted  at  Annual  Meeting  of  the  American  Jersey  CatHe  Clvh, 
May  7,  1913 

Name ^. 

DAIRY  TEMPERAMENT  AND  CONSTITUTION 


Head,  7.  — 

A  —  Medium  size,  lean;  face  dished;  broad  be- 
tween eyes;  horns  medium  size,  including 

B  —  Eyes  full  and  placid;  ears  medium  size,  fine, 
carried  alert;  muzzle  broad,  with  wide  open 
nostrils  and  muscular  lips;  jaw  strong  . . . 
Neck,  4.-— 

Thin,  rather  long,  with  clean  throat,  neatly  joined 
to  head  and  shoulders 
Body,  37. — 

A  —  Shoulders  light,  good  distance  through  from 
point  to  point,  but  thin  at  withers;  chest 
deep  and  full  between  and  just  back  of 
fore  legs 

B  — Ribs  amply  spnmg  and  wide  apart,  giving 
wedge  shape,  with  deep,  large  abdomen, 
firmly  held  up,  with  strong  muscular  de- 
velopment   

C  —  Back  straight  and  strong,  with  prominent 
spinal  processes;    loins  broad  and  strong 

D  —  Rump  long  to  tail-setting,  and  level  from  hip- 
bones  

E  —  Hip-bones  high  and  wide  apart 

F  —  Thighs  flat  and  wide  apart,  giving  ample 
room  for  udder 

G  —  Legs  proportionate  to  size  and  of  fine  quality, 
well  apart,  with  good  feet,  and  not  to 
weave  or  cross  in  walking 

H  —  Hide  loose  and  mellow 

I  —  Tail  thin,  long,  with  good  switch,  not  coarse 
at  setting-on 


Counts 
3 

4 

4 

5 

10 

5 

6 

3 

3 

2 

2 

1 


230  Feeding  and  Management  of  Dairy  Cattle 

Scale  op  Points  for  Jersey  Cow  (Continued) 
MAMMARY  DEVELOPMENT 


Udder,  26.  — 

A  —  Large  size,  flexible  and  not  fleshy 

B  —  Broad,  level  or  spherical,  not  deeply  cut  be- 
tween teats  

G  —  Fore  udder  full  and  well  rounded,  running 

well  forward  of  front  teats 

D  —  Rear  udder  well  rounded,  and  well  out  and 

up  behind 

Teats,  8.— 

Of  good  uniform  length  and  size,  regularly  and 

squarely  placed 

Milk- Veins,  4. — 

Large,  long,  tortuous  and  elastic,  entering  large 

and  numerous  orifices 

Size,  4. — 

Mature  cows,  800  to  1,000  pounds 

General  Appearance,  10. — 

A  symmetrical  balancing  of  all  the  parts,  and  a ' 
proportion  of  parts  to  each  other,  de- 
pending on  size  of  animal,  with  the  general 
appearance  of  a  high-class  animal,  with 
capacity  for  food  and  productiveness 
at  pail 


6. 

4. 

10. 

6. 


4. 
4. 

10. 


Date. 


Total  Score 100 

.  .191. ..  Scorer. 


Scale  op  Points  for  Jersey  Bull 
Adopted  at  Annual  Meeting  of  the  American  Jersey  Cattle  Clvbj 
May  7,  1913 

Name 


Head,  10.— 

A  —  Broad,  medium  length;  face  dished;  narrow 
between   horns;     horns   medium   in   size 

and  incurving 

B  —  Muzzle  broad,  nostrils  open,  eyes  full  and 
bold;  entire  expression  one  of  vigor, 
resolution  and  masculinity 


Counts 


Jerseys 


231 


Neck,  7. — 

Medium  length,  with  full  crest  at  maturity;  clean 

at  throat 

Body,  57. — 

A  —  Shoulders  full  and  strong,  good  distance" 
through  from  point  to  point,  with  well- 
defined  withers;  chest  deep  and  full  be- 
tween and  just  back  of  fore  legs 

B  —  Barrel  long,  of  good  depth  and  breadth,  with  \ 
strong,  rounded,  well-sprung  ribs / 

C  —  Back  straight  and  strong 

D  —  Rump  ofj  good  Jength  and  proportion  to 
size  of  body,  and  level  from  hip-bones  to 
rump-bones 

E  —  Loins  broad  and  strong;  hips  rounded,  and 
of  medium  width  compared  with  fe- 
male'  

F  —  Thighs  rather  flat,  well  cut  up  behind,  high 
arched  flank 

G  —  Legs  proportionate  to  size  and  of  fine  quahty, 
well  apart,  with  good  feet,  and  not  to 

weave  or  cross  in  walking 

Rudimentary  Teats,  2. — 

Well  placed 

Hide,  2. — 

Loose  and  mellow 

Tail,  2.— 

Thin,  long,  reaching  the  hock,  with  good  switch, 

not  coarse  or  high  at  setting-on 

Size,  5. — 

Mature  bulls,  1,200  to  1,500  pounds 

General  Appearance,  15. — 

Thoroughly  masculine  in  character,  with  a  har- 
monious blending  of  the  parts  to  each 
other;  thoroughly  robust,  and  such  an 
animal  as  in  a  herd  of  wild  cattle  would 
likely  become  master  of  the  herd  by  the 
law  of  natural  selection  and  survival  of 
the  fittest 


7. 

15. 

15. 
5. 

7. 

7. 
3. 
5. 

2. 
2. 

2. 

5. 


15, 


Date. 


Total  Score 100 

.  191 . . .  Scorer, 


232  Feeding  and  Management  of  Dairy  Cattle 

The  pure-bred  Jersey  business.  —  Pure-bred  cattle 
always  sell  for  more  than  unregistered  or  ''grade'* 
cows.  Every  pure-bred  Jersey  can  be  traced  back 
through  the  books  of  the  American  Jersey  Cattle 
Club  and  even  through  the  Island  of  Jersey  books 
to  its  ancestors.  This  establishes  a  higher  value,  be- 
cause an  animal  that  is  thus  registered  comes  of 
stock  that  was  highly  regarded  in  its  time.  Bad 
handling  in  the  way  of  careless  breeding  and  feeding 
can  destroy  the  work  of  the  best  breeders,  but  it  is 
nevertheless  necessary  to  have  animals  of  known 
ancestry  for  guidance  in  breeding.  Some  men  can 
do  better  with  "grades"  than  their  neighbors  can 
with  pure-breds,  but  they  could  do  even  more  if 
they  were  handling  pure-bred  stock.  A  man  who  is 
interested  in  breeding  and  who  makes  a  study  of 
mating  animals  to  improve  type  and  production,  can 
make  a  fortune  in  a  reasonable  number  of  years 
with  pure-bred  Jerseys. 

The  object  then,  of  the  American  Jersey  Cattle 
Club,  is  to  register  the  offspring  of  pedigreed  or  pure- 
bred Jerseys,  so  that  the  breed  may  be  kept  pure, 
so  that  its  followers  will  be  able  to  carry  on  this 
work  with  the  assistance  of  reliable  records. 

Registering  a  Jersey.  —  When  you  send  in  the 
name  of  an  animal  for  registration  (regular  blanks 
are  supplied  by  the  Club  for  this  purpose)  you  are 
asked  to  give  the  name  of  the  sire  and  dam  of  the 
animal  to  be  registered,  the  date  the  dam  was  bred 
and  the  date  on  which  the  animal  to  be  registered 
was  born.  Unless  you  are  able  to  give  this  ac- 
curately you  can't  register  the  animal.    The  longer 


Jerseys  233 

you  wait  before  registering,  the  more  chance  there 
is  that  you  will  not  be  able  to  supply  these  data. 
The  extra  fee  for  waiting  more  than  a  year  is  justi- 
fied, because  the  accuracy  which  the  Club  maintains 
is  jeopardized  by  the  carelessness  and  procrastina- 
tion of  some  individuals,  and  many  good  animals 
become  "grades"  and  are  lost  to  the  breed  for  the 
want  of  complete  breeding  records. 

The  Club  at  this  writing  (1919)  is  rendering  this 
service  to  about  40,000  Jersey  breeders,  and  its  ex- 
perience is  that  nearly  half  of  its  total  correspon- 
dence could  be  saved  if  breeders  followed  directions 
more  closely.  The  rules  are  simple  but  they  must  be 
followed  to  the  letter,  in  justice  to  everyone  engaged 
in  the  industry.  The  registration  and  transfer  fees 
are  as  follows: 

^''  For  Animals  Dropped  in  the  United  States  and  Caruida 

Females  one  year  old  or  under  — 

To  members $1 .  00  each 

To  non-members 2. 00  each 

Females  over  one  year  old  and  not  more  than  two — 

To  members $2.00  each 

To  non-members 3. 00  each 

Females  over  two  years  old  — 

To  members  or  non-members $10. 00  each 

Males  one  year  old  or  under  — 

To  members $2. 00  each 

To  non-members 3. 00  each 

Males  over  one  year  old  and  not  more  than  two  — 

To  members $3. 00  each 

To  non-members 5. 00  each 

Males  over  two  years  old  — 

To  members  or  non-members $10. 00  each 

For  transfers.  —  Transfers  of  animals  presented 
within  ninety  days  from  date  of  delivery,  and  trans- 


234  Feeding  and  Management  of  Dairy  Cattle 

fers  of  animals  under  two  years  accompanying  appli- 
cations for  their  registry,  50c.  each. 

All  other  transfers  presented  ajter  the  lapse  of 
ninety  days  from  date  of  delivery  to  buyer,  $1.00 
each. 

The  transferring  of  animals.  —  The  transfer  of 
animals  is  just  as  important  as  their  registration. 
You  may  buy  a  registered  cow  and  own  her  to  all 
intents,  but  the  A.  J.  C.  C.  will  never  recognize  that 
fact  until  the  man  who  sold  her  to  you  tells  them  so, 
because  they  have  no  other  way  of  knowing  it.  He 
should  give  you  his  ^'application  for  transfer''  on  a 
regular  form,  which  he,  or  you,  can  get  from  the  club, 
and  when  this  has  been  properly  filled  out  and  sent 
to  the  club  a  "certificate  of  transfer"  is  issued  which 
makes  you  the  new  owner  according  to  the  records. 
You  can't  register  calves  from  a  pure-bred  cow  un- 
less she  appears  on  the  records  as  YOUR  COW. 
Breeding  dates  and  selling  dates  are  items  that  no 
breeder  should  allow  to  get  away  from  him. 

Many  beginners  get  caught  in  snarls  that  are 
caused  by  careless  record  keeping,  and  that  is  why 
they  should  not  only  begin  right  but  should  stay 
right  after  they  get  their  start.  Only  a  slight  appli- 
cation of  system  and  exactness  is  needed  in  making 
out  all  registration  papers  to  keep  relations  harmo- 
nious. Never  lose  sight  of  the  primary  object  —  "to 
improve  the  breed."  You  are  able  to  improve  the 
breed  because  of  the  records  that  the  cattle  associ- 
ations keep. 

The  register  of  merit.  —  The  Babcock  system  of 
determining  the  amount  of  butter-fat  in  milk  has 


Jerseys  235 

superseded  the  old  "churn"  or  butter  test.  Under 
the  old  methods  of  testing  the  milk  produced  by  a 
cow  was  churned  and  made  into  butter.  The  amount 
of  butter  made  from  her  milk  was  her  "official'^  or 
"private'^  test  for  seven  days.  Those  tests  were  at 
that  time  considered  satisfactory  indications  of  what 
a  cow  could  do.  When  Dr.  Babcock  had  perfected 
his  method  for  separating  the  butterfat  from  the 
other  ingredients  in  milk,  the  "butter-fat  test"  su- 
perseded the  "butter"  test. 

When  it  became  apparent  that  great  short-time 
records  could  be  made  by  forced  feeding,  sweating, 
and  other  forms  of  manipulation,  the  need  for  a 
different  system  of  testing  became  apparent.  The 
Register  of  Merit  of  the  American  Jersey  Cattle  Club 
was  founded  on  the  seven-day  and  the  365-day  test, 
but  the  emphasis  is  being  placed  more  and  more  on 
the  365-day  test.  Seven-day  tests  are  expensive, 
and  nearly  everybody  now  holds  that  "the  yearns  test 
is  the  only  true  test  of  a  dairy  cow." 

The  production  requirements  of  Register  of  Merit 
tests  are  that  cows  beginning  the  test  under  two 
years  of  age  shall  produce  250.5  lbs.  of  butter-fat  in 
a  year,  and  the  requirements  are  increased  one-tenth 
of  a  pound  per  day  for  every  day  over  that  age.  That 
means  that  a  cow  exactly  three  years  old  would  have 
to  make  287.0  lbs.  of  fat,  a  four-year-old  must  make 
323.5  lbs.  of  fat,  and  cows  five  years  old  and  over  are 
required  to  make  360.0  lbs.  of  fat  in  a  year. 

The  credential  of  a  Register  of  Merit  test  is  a 
certificate  for  every  cow  that  qualifies.  This  cer- 
tificate always  raises  the  value  of  a  cow,  because  her 


236  Feeding  and  Management  of  Dairy  Cattle 

productive  ability  is  positively  known,  not  guessed 
at.  Accurate  figures  offer  a  positive  working  basis 
for  breeding  operations,  and  it  is  for  this  reason  that 
Register  of  Merit  cows  and  their  offspring  are  always 
in  demand,  and  at  a  good  price.  It  has  been  said  that 
"the  Register  of  Merit"  mark  is  to  a  cow  what  "Ster- 
ling'' is  to  silver. 

The  details,  such  as  methods  and  costs  of  Register 
of  Merit  work  are  as  follows:  In  the  first  place  a 
breeder  should  think  of  getting  the  proper  testing 
equipment,  and  he  wiU  need  a  testing  outfit  consist- 
ing of  scales,  some  glassware  and  a  bottle  of  acid. 
A  complete  outfit,  including  testing  machine,  can  be 
bought  for  about  $9.00  at  any  dairy  supply  house. 
The  next  thing  to  do  is  to  write  to  the  A.  J.  C.  C.  for 
application  blank  and  a  set  of  rules  for  carrying  on 
the  work.  The  State  College  should  be  communi- 
cated with  at  the  same  time,  as  arrangements  must 
be  made  to  get  a  supervisor  to  the  farm  for  two  days 
each  month.  When  you  begin  to  test  you  keep  your 
milk  record  on  a  barn  sheet,  the  milk  of  every  milk- 
ing being  weighed  and  set  down,  and  at  the  end  of 
each  month  you  copy  these  entries  on  a  regular  form, 
which  must  be  sent  to  the  A.  J.  C.  C.  office.  Always 
get  these  records  in  promptly.  In  the  case  of  a  cow 
making  more  than  fifty  pounds  of  fat  a  month  her 
name  is  posted  in  the  "Fifty  Pound  List",  printed 
once  each  month  in  the  Jersey  Bulletin.  The  "Fifty 
Pound  List"  has  great  advertising  value  for  your 
herd,  as  it  is  closely  read  by  all  who  are  interested  in 
Jerseys. 


Jerseys  237 


Highest  Yields  op  Jerseys 

Best  Five  Records  in  Year's  Tests  at  Various  Ages.    Jan.  31,  1919 

Class  1.  —  Cows  Under  Two  Years 

Milk       Per  Cent   Butter-fat 

Name  and  H.  R.  Number  of  Cows      Lbs.          of  fat  Lbs. 

Lucky  Farce  298177 14,260. 0        4. 46  635. 7 

Lass  64th  of  Hood  Farm  266735. . .       9,830 . 3        6.17  606 . 6 

St.  Mawes  Beauty  295047 10,239. 0        5. 73  586. 9 

St.  Mawes  Susy  Olga  341308 9,976. 1        5. 73  571 . 2 

King's  Golden  Diploma  252638 .  . .        9749. 4        5. 73  559. 0 

Class  2.  —  Cows  Two  and  Under  Two  and  One-half  Yeai 

PearlyExile  of  St.  Lambert  205101    12,345.5        6.61  816.1 

Sophie's  Bertha  313238 13,242.8        5.82  771.1 

Sophie's  Emily  352291 13,792 . 1        5 .  25  723 .  56 

Lass  66th  of  Hood  Farm  271896. .  .     14,513. 1        4. 96  720. 5 

Old  Man's  DarUng  2d  319617 10,431 .1        6. 66  694. 4 

Class  3.  —  Cows  Two  and  One-half  and  Under  Three  Years 

Irene's  Cherry  285828 12,562 . 7        5 .  97  749 . 9 

Lad's  Lady  Riotress  Irene  279715. .     12,307. 8        5. 37  660. 8 

Lass  73d  of  Hood  Farm  277540. . . .     10,953. 4        6. 02  659. 4 

loa  Queen  333655 11,239. 3        5. 76  647. 37 

Nutwood  Figgis  328160 10,406.2        6.07  631.74 

Class  4.  —  Cows  Three  and  Under  Three  and  One-half  Years 

Vive  La  France  319616 12,744. 8        7. 00  892. 63 

Sophie's  Bertha  313238 14,954. 2        5. 55  829. 5 

Sophie's  Charity  314359 11,850. 2        6. 34  751. 69 

Goldie's  Nehalem  Beauty  283330...     12,267. 7        6. 07  750. 5 

St.  Mawes  Beauty  295047 12,515.6        5.98  747.9 

Class  5.  —  Cows  Three  and  One-half  and  Under  Four  Years 

Lass  66th  of  Hood  Farm  271896...     17,793.7        6.11  910.6 

Lady's  Silken  Glow  313311 13,305. 0        6. 63  882. 5 

Eminent's  Foxy  Belle  304982 14,920.6        5.47  816.65 

Lass  83d  of  Hood  Farm  289023. .  . .     14,524. 2        5. 31  760. 9 

Figgis  97th  of  Hood  Farm  273502..     14,796.9        6.07  750.6 


238  Feeding  and  Management  of  Dairy  Cattle 

Class  6.  —  Cows  Four  and  Under  Four  and  One-half  Years 

Sophie's  Adora  299594 15,852 . 2  5 .  60  888 . 0 

Jap's  Sayda's  Baroness  321895 14,438. 3  6. 00  866. 78 

Successful  Queen  278743 16,389. 3  5 .  20  852. 7 

Lass  64th  of  Hood  Farm  266735.. . .  13,344. 6  6. 08  817. 7 

Interested  Jap's  Santa  292928 13,308. 5  6. 05  805. 72 

Class  7.  —  Cows  Four  and  Chie-half  and  Under  Five  Years 

Olympia's  Fem  252060 16,147.8  5.81  937.8 

Goldie's  Nehalem  Beauty  283330 . .  15,323. 5  5.91  904. 91 

Sophie's  Bertha  313238 16,102. 1  5. 44  875. 41 

Sophia  19th  of  Hood  Farm  189748 .  14,373 . 2  5 .  95  854 . 9 

Rosaire's  Olga  4th's  Pride  179509  .  14,104. 9  5. 93  837. 0 

Class  8.  —  Cows  Five  Years  and  Over 

Sophie's  Agnes  296759 16,212. 0  6.17  1000. 07 

Sophie  19th  of  Hood  Farm  189748..  17,557. 8  5. 69  999. 1 

Spermfield  Owl's  Eva  193934 16,457. 4  6. 04  993. 3 

Eminent's  Bess  209719 18,783. 0  5.13  962. 8 

Dosoris  Park  Lily  233783 16,728.1  5.72  957.4 


Medal  Awards  for  Production 

to  apply  to  all  cows  whose  tests  are  started 
on  or  after  january  1,  1920 

Adopted  November  21,  1919 

The  following  awards  in  Classes  I.,  II.,  III.  and  IV. 
will  be  made  to  all  cows  for  production  in  authenti- 
cated tests  (conducted  under  the  rules  of  the  Club) 
that  are  finished  in  each  calendar  year  and  fully- 
reported  to  the  Club  on  or  before  the  fifteenth  day 
of  May  in  the  year  immediately  following;  provided 
that  each  of  said  cows  shall  have  carried  a  living 
calf  at  least  one  hundred  and  fifty-five  days  during 
the  period  covered  by  her  test. 


Jerseys  239 

Class  I  —  Open  Championships 

AwAEDs:  1.    A.  J.  C.  C.  Gold  Medal 

2.  The  Medal  of  Merit 

3.  The   President's   Cup-Grand   Cham- 

pionship—  National  Grand  Cham- 
pionship 

1.  Every  registered  Jersey  cow  producing  700 
lbs.  and  less  than  850  lbs.  of  butter-fat  in  a  period 
not  exceeding  one  year,  regardless  of  age  or  location, 
will  be  awarded  the  A.  J.  C.  C.  Gold  Medal. 

2.  Every  registered  Jersey  cow  producing  850  lbs. 
or  more  of  butter-fat  as  above  will  be  awarded  the 
Medal  of  Merit. 

3.  The  cow  in  Class  I.  producing  the  most 
butter-fat  as  above  shall  be  known  as  the  Grand 
Champion  Cow  of  the  year  in  which  her  test  is  com- 
pleted, and,  if  her  butter-fat  production  is  1000  lbs. 
or  more,  will  in  addition  to  the  Medal  of  Merit  be 
awarded  the  President's  Cup  and  shall  be  known 
thereafter  as  a  National  Grand  Champion,  which 
title  shall  pertain  to  all  cows  which  produce  100  lbs. 
or  more  of  butter-fat  as  above. 

Class  II  —  State  Championships 

Awards:  A.  J,  C.  C.  SILVER  MEDALS 

The  registered  Jersey  cow  producing  the  most 
butter-fat  in  a  period  not  exceeding  one  year  in 
each  State  of  the  United  States  will  be  awarded 
the  A.  J.  C.  C.  Silver  Medal,  and  shall  be  known  as 
the  Champion  of  the  State  wherein  her  test  was 
begim  for  the  year  in  which  completed. 


240  Feeding  and  Management  of  Dairy  Cattle 

Class  III  —  Class  Championships 

Awards:  A.  J.  C.  C.  SILVER  MEDALS 

The  registered  Jersey  cow  in  any  of  the  following 
classes  producing  the  most  butter-fat  in  a  period 
not  exceeding  one  year,  regardless  of  location,  will 
be  awarded  the  A.  J.  C.  C.  Silver  Medal,  and  shall 
be  known  as  National  Champion  of  her  respective 
class  for  the  year  in  which  the  test  is  completed. 

Sub-Class  A  —  Junior  two  year  old  (under  2 J  yrs.  at 
beginning  test) 
"    B  —  Senior  two  year  old  (2 J  and  under 

3  years  at  beginning  test) 
"     C  —  Junior  three  year  old   (3  yrs.  and 

under  3|  at  beginning  test) 
"    D  —  Senior  three  year  old  (3^  and  under 

4  yrs  at  beginning  test) 
"     E  —  Junior  four  year  old   (4  yrs.   and 

under  4 J  at  beginning  test) 
"     F  —  Senior  four  year  old  (4^  and  under 

5  yrs.  at  beginning  test) 
"    G  —  Aged  cow  (5  yrs.  and  over  at  begin- 
ning test) 

Class  IV  —  State  Class  Championships 

Awards:  A,  J,  C.  C.  BRONZE  MEDALS 

The  registered  Jersey  cow  in  any  of  the  following 
classes  producing  the  most  butter-fat  in  a  period  not 
exceeding  one  year  in  each  State  of  the  United  States 
will  be  awarded  the  A.  J.  C.  C.  Bronze  Medal,  and 
shall  be  known  as  the  State  Class  Champion  of  the 


Jerseys  241 

respective  class  and  State  wherein  the  test  was  be- 
gun for  the  year  in  which  completed. 
Sub-Qass  A  —  Junior  two  year  old  (under  2^  yrs.  at 
beginning  test) 
"        "    B  —  Senior  two  year  old  (2^  and  under 

3  years  at  beginning  test) 

"        "     C  —  Junior  three  year  old   (3  yrs.  and 

under  3 J  at  beginning  test) 
"        "    D  —  Senior  three  year  old  (3^  and  under 

4  yrs.  at  beginning  test) 

"        "     E  —  Junior  four  year  old   (4  yrs.   and 

under  4 J  at  beginning  test) 
"        "     p  —  Senior  four  year  old  (4 J  and  under 

5  yrs.  at  beginning  test) 

"        "    G  —  Aged  cow  (5  yrs.  and  over  at  begin- 
ning test) 

Class  V  —  Bulls  With  Three  or  More  Daughters 

With  Yields  of  700  Pounds  or  Over  of  Fat 
Awards:  A.  J.  C,  C.  GOLD  MEDALS 

Every  registered  Jersey  bull  which  has  three  or 
more  daughters  (out  of  different  dams)  which  have 
produced  700  lbs.  or  over  of  fat  in  a  period  not  exceed- 
ing one  year,  and  which  have  carried  a  living  calf 
at  least  one  hundred  and  fifty-five  days  during  the 
periods  covered  by  their  tests,  will  be  awarded  the 
A.  J.  C.  C.  Gold  Medal. 

Class  VI  —  Bulls  With  Three  or  More  Daughters 

With  Yields  of  Fat  in  Accordance  With  Age 
Awards:  A,  J.  C.  C.  SILVER  MEDALS 
Every  registered  Jersey  bull  which  has  three  or 


242  Feeding  and  Management  of  Dairy  Cattle 

more  daughters  (out  of  different  dams)  which  here- 
tofore have  produced  or  may  hereafter  produce 
butter-fat  in  a  period  not  exceeding  one  year  in 
authenticated  tests  equalling  or  exceeding  the  follow- 
ing amounts,  and  which  have  carried  a  living  calf 
at  least  one  hundred  and  fifty-five  days  during  the 
periods  covered  by  their  test,  shall  be  awarded  the 
A.J.  C.C.  Silver  Medal;  viz: 

If  a  test  is  commenced  the  day  a  cow  is  two  years 
and  ninety-five  days  old,  or  previous  thereto,  she 
must  produce  500  lbs.  of  butter-fat,  and  for  each 
day  the  cow  is  older  than  two  years  and  ninety-five 
days  two-tenths  (0.2)  of  a  pound  of  butter-fat  must 
be  added  to  the  initial  requirement  of  500  lbs.  Thus 
at  an  age  at  beginning  test  of  five  years  the  required 
amount  of  butter-fat  will  have  become  700  lbs., 
which  amount  must  be  produced  by  all  cows  begin- 
ning test  at  this  age. 

Medals  will  be  sent  to  the  last  recorded  owners  of 
bulls. 

RETESTING 

Compulsory  Retest  —  (a)  If  the  production  of 
milk  during  the  two  days  of  official  supervision 
averages  thirty  pounds  or  more  per  day,  with  an 
average  percentage  of  butter-fat  of  seven  per  cent 
or  more;  or  if  the  milk  averages  fifteen  pounds  or 
more  per  day,  with  an  average  percentage  of  butter- 
fat  of  eight  per  cent  or  more;  the  test  supervisor 
shall  at  once  inform  the  agricultural  college  he 
represents,  and  the  college  shall  have  a  retest  made 
for  two  days,  by  another  test  supervisor,  within  ten 


Jerseys  243 

days  after  the  termination  of  the  first  test.  The 
Club  will  pay  the  entire  cost  of  retests  made  under 
this  rule. 

Owner's  Privilege  of  Retesting  —  (b)  If  the  milk 
averages  in  any  two  days  supervision  period  below 
four  per  cent  butter-fat,  or  0.75  per  cent  or  more 
below  that  found  by  the  previous  month's  test,  the 
owner  may  have  a  retest  made  within  ten  days,  at 
his  own  expense,  upon  immediate  notice  to  the  test 
supervisor  or  to  the  college. 

College's  Privilege  to  Make  Extra  Tests  —  (c) 
An  agricultural  college  may  make  extra  tests  of  cows 
under  its  supervision  when  it  considers  such  tests 
advisable,  but  without  expense  to  the  owner  of  the 
cows. 

Club's  Right  tto  Make  Extra  Tests  —  (d)  The 
Club  may  order  additional  tests  at  any  time,  and  will 
pay  the  entire  cost  of  such  tests. 

All  Test  Data  to  be  Reported  —  (e)  All  data 
secured  in  cases  of  retesting  or  extra  testing  shall 
be  reported  immediately  to  the  Club,  and  all  or 
any  of  such  may  be  used  in  determining  the  average 
percentage  of  fat,  the  Club  reserving  the  right  of 
disregarding  abnormal  results  in  the  case  of  any  test. 

Use  of  Data  Obtained  in  Retests  —  (f )  If  the 
average  percentage  of  fat  in  a  retest  does  not  vary 
more  than  two  per  cent  from  the  average  shown  by 
the  regular  test,  the  average  of  the  fat  percentages 
shown  by  both  tests  may  be  applied  to  the  milk  of 
the  month  in  which  they  were  made. 

Should  both  the  regular  test  and  the  retest  show 
abnormal  results,  both  tests  may  be  disregarded,  and 


244  Feeding  and  Management  of  Dairy  Cattle 

the  average  percentage  of  fat  in  the  milk  of  the 
month  may  be  determined  by  averaging  the  per- 
centages of  fat  of  the  preceding  and  succeeding 
months. 

Should  the  variation  between  the  regular  test 
and  the  retest  be  greater  than  two  per  cent,  the  Club 
may  determine  which,  if  either,  of  the  tests  shall  be 
used. 

In  determining  the  average  percentage  of  fat,  the 
results  of  an  accepted  retest  shall  be  averaged  with 
the  regular  test  in  connection  with  which  it  was 
made. 


APPENDIX 

The  following  provisions  of  Article  III  are  taken 
from  the  Agricultural  Law  relating  to  Dairy  Prod- 
ucts in  the  State  of  New  York  and  are  in  general 
similar  to  the  laws  of  other  states. 

Article  3 

Dairy  Products 
Section 

30.  Definitions. 

31.  Care  and  feed  of  cows,  and  care  and  keeping 

of  the  produce  from  such  cows. 

32.  Prohibiting  the  sale  of  adulterated  milk,  imi- 

tation cream  and  regulating  the  sale  of  cer- 
tified milk. 

33.  Regulations  in  regard  to  manufactories,  plants 

or  places  where  milk  or  cream  is  brought  or 
received  and  the  value  thereof  is  determined 
by  the  milk  fat  content. 

34.  Penalty  for  delivery  of  adulterated  milk. 

35.  Inspection;  how  conducted. 

35a.  Fat  tests  of  composite  samples  of  milk. 

36.  Branded  cans,  jars  or  bottles  not  to  be  sold,  re- 

marked or  used  without  consent  of  owner. 
36a.  Registration  of  milk  cans,  jars,  or  bottles. 

37.  Regulations  in  regard  to  evaporated  or  con- 

densed milk. 

245 


246  Feeding  and  Management  of  Dairy  Cattle 

38.  Manufacture  and  sale  of  imitation  butter  pro- 

hibited. 

39.  Manufacture  or  mixing  of  animal  fats  with 

milk,  cream  or  butter  prohibited. 

40.  Prohibited  articles  not  to  be  furnished  for  use. 

41.  Coloring  matter,  dairy  terms,  size  of  package, 

labeling,  penalties. 

42.  Coloring  matter  in  food  products;  analysis  by 

state  board  of  health. 

43.  Manufacture  and  sale  of  imitation  cheese  pro- 

hibited. 

44.  When  prohibitions  do  not  apply  to  skim-milk 

or  skim-cheese. 

45.  Unclean  receptacles  and  places  for  keeping 

milk ;  notice  to  violators  of  provisions. 

46.  Unsanitary  cans  and  receptacles  condemned. 

47.  Receptacles  to  be  cleaned  before  returning ;  re- 

ceptacles may  be  seized;  evidence;  viola- 
tion; milk  can  inspectors. 

48.  Manufacturer's  brand  of  cheese. 

49.  Use  of  false  brand  prohibited;  branding  of 

skim-milk  cheese  regulated. 
60.  County  trade  marks. 

51.  Object  and  intent  of  this  article. 

52.  Penalties. 

53.  Butterine  and  similar  products  not  to  be  pur- 

chased by  certain  institutions. 

54.  Purchase,  sale  and  use  of  butterine  and  simi- 

lar products  prohibited  in  certain  institu- 
tions. 

55.  Licensing  of  milk  gathering  stations  where 

milk  is  bought. 


Appendix  247 

56.  Power  of  commissioner  to  investigate. 

57.  Granting  and  revoking  licenses. 

58.  Certiorari  to  review. 

59.  Records  to  be  kept. 

60.  Right  of  review. 

61.  Offenses. 

§  30.  Definitions.  The  term  "butter"  when  used^ 
in  this  article  means  the  product  of  the  dairy,  usu- 
ally known  by  that  term,  which  is  manufactured  ex- 
clusively from  pure,  unadulterated  milk  or  cream  or 
both  with  or  without  salt  or  coloring  matter;  and 
the  term  "cheese,"  when  used  in  this  article,  means 
the  product  of  the  dairy  usually  known  by  that  term, 
which  is  manufactured  exclusively  from  pure,  un- 
adulterated milk  or  cream,  or  both,  and  with  or  with- 
out coloring  matter,  salt,  rennet,  sage,  olives,  pi- 
mentos, walnuts,  peanuts,  tomatoes,  celery  salt  or 
onions  added  thereto  as  a  flavor.  And  provided 
further,  that  when  manufactured  by  adding  to  the 
elemental  product  of  the  dairy,  usually  known  by 
the  term  "cheese,"  and  manufactured  exclusively 
from  pure  unadulterated  milk  or  cream,  or  both,  any 
pimentos,  olives,  walnuts,  peanuts,  celery  salt,  to- 
matoes, or  onions,  that  the  percentage  of  all  such 
substances  so  added  shall  not  exceed  twenty-five  per 
centum  in  bulk  of  the  manufactured  product. 

The  terms  "oleomargarine,"  "butterine,"  "imita- 
tion of  butter,"  or  "imitation  cheese"  shall  be  con- 
strued to  mean  any  article  or  substance  in  the 
semblance  of  butter  or  cheese  not  the  usual  product 
of  the  dairy  and  not  made  exclusively  of  pure  or  un- 
adulterated milk  or  cream,  or  any  such  article  or 


248  Feeding  and  Management  of  Dairy  Cattle 

substance  into  which  any  oil,  lard  or  fat  not  pro- 
duced from  milk  or  cream  enters  as  a  component 
part,  or  into  which  melted  butter  or  butter  in  any 
condition  or  state,  or  any  oil  thereof  has  been  in- 
troduced to  take  the  place  of  cream.  The  term 
"adulterated  milk"  when  so  used  means: 

1.  Milk  containing  more  than  eighty-eight  and 
one-half  per  centum  of  water  or  fluids. 

2.  Milk  containing  less  than  eleven  and  one-half 
per  centum  of  milk  solids. 

3.  Milk  containing  less  than  three  per  centum  of 
fats. 

4.  Milk  drawn  from  cows  within  fifteen  days  be- 
fore and  five  days  after  parturition. 

5.  Milk  drawn  from  animals  fed  on  distillery 
waste  or  any  substance  in  a  state  of  fermentation  or 
putrefaction  or  on  any  unhealthy  food. 

6.  Milk  drawn  from  cows  kept  in  a  crowded  or  un- 
healthy condition;  or  milk  produced  or  kept  in  un- 
sanitary surroundings  or  in  any  environment  or 
under  any  condition  whatever  that  is  inimical  to  its 
healthfulness  or  wholesomeness. 

7.  Milk  from  which  any  part  of  the  cream  has 
been  removed. 

8.  Milk  which  has  been  diluted  with  water  or  any 
other  fluid,  or  to  which  has  been  added  or  into  which 
has  been  introduced  any  foreign  substance  whatever. 

All  adulterated  milk  shall  be  deemed  unclean,  un- 
healthy, impure  and  unwholesome.  The  term  "milk" 
when  used,  shall  mean  the  whole,  fresh,  clean,  lacteal 
secretion  obtained  by  the  complete  milking  of  one  or 
more  healthy  cows,  properly  fed  and  kept  excluding 


Appendix  249 

that  obtained  within  fifteen  days  before  the  five  days 
after  calving,  or  such  longer  period  as  may  be  nec- 
essary to  render  the  milk  practically  colostrum-free, 
and  the  term  "pure  cream"  or  "unadulterated  cream" 
when  used  singly  or  together,  mean  cream  taken 
from  pure  and  unadulterated  milk.  The  term 
"adulterated  cream"  when  used  shall  mean  cream 
containing  less  than  eighteen  per  centum  of  milk  fat 
or  cream  to  which  any  substance  whatsoever  has 
been  added.  (As  amended  by  chapter  455  of  the 
Laws  of  1913  and  chapter  84  of  the  Laws  of  1918. 

§  31.  Care  and  feed  of  cows,  and  care  and  keeping 
of  the  produce  from  such  cows.  No  person  shall 
keep  cows,  for  the  production  of  milk  for  market  or 
for  sale  or  exchange,  or  for  manufacturing  the  milk 
or  cream  from  the  same  into  any  article  of  food,  in 
a  crowded  or  unhealthy  condition  or  in  unhealthful 
or  unsanitary  surroundings  and  no  person  shall  keep 
such  cows  or  the  product  therefrom  in  such  condition 
or  surroundings  or  in  such  places  as  shall  cause  or 
tend  to  cause  the  produce  from  such  cows  to  be  in 
an  unclean,  unhealthful  or  diseased  condition,  if 
the  produce  from  such  cows  is  to  be  sold,  offered  or 
exposed  for  sale  upon  the  markets  for  consumption 
or  to  be  manufactured  into  any  food  product,  nor 
shall  such  cows  or  the  produce  therefrom  be  handled 
or  cared  for  by  any  person  suffering  with  or  affected 
by  an  infectious  or  contagious  disease,  nor  shall  any 
such  cows  be  fed  on  any  substance  that  is  in  a  state 
of  putrefaction  or  fermentation,  or  upon  any  food 
that  is  unhealthful  or  that  produces  or  may  produce 
impure,  imhealthful,  diseased  or  unwholesome  milk. 


250  Feeding  and  Management  of  Dairy  Cattle 

But  this  section  shall  not  be  construed  to  prohibit 
the  feeding  of  ensilage.  The  commissioner  of  agri- 
culture is  hereby  empowered  to  give  such  instruc- 
tion and  impart  such  information  as  in  his  judgment 
may  be  deemed  best  to  produce  a  full  observance  of 
the  provisions  of  this  section.  {As  amended  by 
chapter  216  of  the  Laws  of  1910.) 

§  32.  Prohibiting  the  sale  of  adulterated  milk, 
imitation  cream  and  regulating  the  sale  of  certified 
milk.  No  person  shaU  sell  or  exchange  or  offer  or 
expose  for  sale  or  exchange,  any  unclean,  impure, 
unhealthy,  adulterated  or  unwholesome  mUk  or  any 
cream  from  the  same,  or  any  unclean,  impure,  un- 
healthy, adulterated,  colored,  or  unwholesome  cream, 
or  sell  or  exchange,  or  offer  or  expose  for  sale  or  ex- 
change, any  substance  in  imitation  or  semblance  of 
cream,  which  is  not  cream,  nor  shall  he  sell  or  ex- 
change, or  offer  or  expose  for  sale  or  exchange  any 
such  substance  as  and  for  cream,  or  sell  or  exchange, 
or  offer  or  expose  for  sale  or  exchange  any  article  of 
food  made  from  such  milk  or  cream  or  manufacture 
from  any  such  milk  or  cream  any  article  of  food. 
No  person  shall  sell  or  exchange,  or  offer  or  expose 
for  sale  or  exchange,  as  and  for  certified  milk,  any 
milk  which  does  not  conform  to  the  regulations  pre- 
scribed by  and  bear  the  certification  of  a  milk  com- 
mission appointed  by  a  county  medical  society  or- 
ganized under  and  chartered  by  the  medical  society 
of  the  state  of  New  York  and  which  has  not  been 
pronounced  by  such  authority  to  be  free  from  anti- 
septics, added  preservatives,  and  pathogenic  bac- 
teria, or  bacteria  in  excessive  numbers.   All  milk  sold 


Appendix  251 

as  certified  milk  shall  be  conspicuously  marked  with 
the  name  of  the  commission  certifying  it.  Any  per- 
son deliveriQg  milk  to  any  butter  or  cheese  factory, 
condensary,  milk  gathering  station  or  railway  sta- 
tion to  be  shipped  to  any  city,  town  or  village  shall 
be  deemed  to  expose  or  offer  the  same  for  sale 
whether  the  said  milk  is  delivered  or  consigned  to 
himself  or  another.  Each  and  every  can  thus  de- 
livered, shipped  or  consigned,  if  it  be  not  pure  milk, 
must  bear  a  label  or  card  upon  which  shall  be  stated 
the  constituents  or  ingredients  of  the  contents  of 
the  can. 

§  33.  Regulations  in  regard  to  manufactories, 
plants  or  places  where  milk  or  cream  is  brought  or 
received  and  the  value  thereof  is  determined  by  the 
milk  fat  content.  No  person  shall  sell,  supply  or 
bring  to  any  butter  or  cheese  factory  or  to  any  plant 
or  place  which  manufactures  a  food  product  from 
milk  or  which  ships  or  sells  milk  for  consumption 
any  milk  diluted  with  water,  or  any  unclean,  impure, 
unhealthy,  adulterated  or  unwholesome  milk,  or 
milk  from  which  any  of  the  cream  has  been  taken, 
except  pure  skim  milk  to  skim-cheese  factories.  No 
person  shall  sell,  supply  or  bring  to  be  manufac- 
tured to  any  butter  or  cheese  factory  or  to  any  plant 
or  place  which  manufactures  a  food  product  from 
milk  or  which  ships  or  sells  milk  for  consumption 
any  milk  from  which  has  been  kept  back  any  part  of 
the  milk  commonly  known  as  strippings,  or  any 
miUc  that  is  sour,  except  pure  skim  milk  to  skim- 
cheese  factories.  The  owner  or  proprietor  or  the 
person  having  charge  of  any  such  manufactory,  plant 


252  Feeding  and  Management  of  Dairy  Cattle 

or  place  where  milk  is  received  for  any  such  purpose, 
not  buying  all  the  milk  used  by  him,  shall  not  use 
for  his  own  benefit,  or  allow  any  of  his  employes  or 
any  other  person  to  use  for  his  own  benefit,  any 
milk,  cream,  butter  or  cheese  or  any  other  product 
thereof,  brought  to  such  factory,  without  the  con- 
sent of  the  owners  of  such  milk  or  the  products 
thereof.  Every  such  manufactory,  plant  or  place 
not  buying  all  the  milk  used,  shall  keep  a  correct 
account  of  all  the  milk  or  cream  daily  received,  of 
the  number  of  packages  of  butter  and  cheese  made 
each  day,  and  the  number  of  packages  and  aggregate 
weight  of  cheese  and  butter  disposed  of  each  day; 
which  account  shaU  be  open  to  inspection  to  any 
person  who  delivers  milk  to  such  manufactory,  plant 
or  place.  Whenever  such  manufacturers  or  owners 
of  such  manufactories,  plants  or  places  receive  or 
purchase  milk  or  cream  upon  the  basis  of  the  amount 
of  milk  fat  contained  therein  and  use  for  ascertain- 
ing the  amount  of  such  fat  what  is  known  as  the 
Babcock  test,  or  whenever  the  proceeds  of  co-opera- 
tive creameries  or  such  manufactories,  plants  or 
places  are  allotted  on  the  basis  of  determinations  of 
milk  fat  by  the  Babcock  test,  the  bottles  and  pipettes 
used  in  such  test  shall  before  use  be  examined  by  the 
director  of  the  New  York  agricultural  experiment 
station.  If  such  bottles  are  found  to  be  properly 
constructed  and  graded  so  as  to  accurately  show  the 
amount  of  fat  contained  in  milk  or  cream,  each  of 
them  shall  be  legibly  and  indelibly^  marked  "S.  B.'^ 
No  bottle  shall  be  so  marked  except  as  herein  prq- 

So  in  origiDAl 


Appendix  253 

vided  or  used  in  any  such  test  by  such  manufac- 
turers or  owners  or  proprietors  of  such  manufac- 
tories, plants  or  places,  unless  so  examined  and 
marked.  The  acid  used  in  making  such  test  shall 
be  examined  from  time  to  time  by  competent  chem- 
ists employed  by  the  department  of  farms  and  mar- 
kets and  if  found  not  to  be  of  sufficient  strength  the 
use  of  such  acid  shall  be  prohibited.  No  person  or 
persons  receiving  or  purchasing  mUk  or  cream  upoii 
the  basis  of  the  amount  of  fat  contained  therein 
shall  credit  any  patron  or  patrons  delivering  milk  or 
cream  thereto  with  a  greater  or  lesser  percentage  or 
average  percentage  of  fat  than  is  actually  contained 
in  the  milk  or  cream  so  delivered.  The  department 
of  farms  and  markets  or  persons  employed  by  it  for 
that  purpose  may  at  any  time  assist  in  making  tests 
of  milk  or  cream  received  at  such  manufactories, 
plants  or  places  for  the  purpose  of  determining  the 
efficiency  of  tests  usually  made  at  such  manufac- 
tories, plants  or  places.  All  persons  using  other 
than  standard  bottles  or  acid  which  is  not  of  the 
required  strength  to  accurately  determine  the 
amount  of  fats  in  milk  or  cream  or  crediting  any 
patron  or  patrons  delivering  milk  or  cream  with  a 
greater  or  lesser  percentage  or  average  percentage  of 
fat  than  is  actually  contained  in  the  milk  or  cream 
so  delivered,  shall  be  subject  to  the  penalties  pre- 
scribed by  section  fifty-two  of  this  article,  and  shall 
be  guilty  of  a  misdemeanor.  (As  amended  by  chap- 
ter 83,  Laws  of  1918. 

§  34.  Penalty  for  delivery  of  adulterated  milk. 
Any  person,  firm,  association  or  corporation  deliver- 


254  Feeding  and  Management  of  Dairy  Cattle 

ing  any  nulk  to  any  butter  or  cheese  factory  in 
violation  of  any  of  the  provisions  of  this  chapter 
shall  forfeit  and  pay  to  the  patrons,  firm,  association 
or  corporation  owning  the  nnlk  delivered  to  such 
factory  the  sum  of  fifty  dollars,  to  be  recovered  in 
a  civil  action  by  the  person,  firm,  association  or 
corporation  entitled  thereto. 

§  35.  Inspection;  how  conducted.  When  the 
commissioner  of  agriculture,  an  assistant  commis- 
sioner, or  any  person  or  officer  authorized  by  the 
commissioner,  or  by  this  chapter,  to  examine  or  in- 
spect any  product  manufactured  or  offered  for  sale 
shall  in  discharge  of  his  duties  take  samples  of  such 
product,  he  shall  before  taking  a  sample,  request  the 
person  delivering  the  milk  or  who  has  charge  of  it 
at  the  time  of  inspection,  to  thoroughly  stir  or  mix 
the  said  milk  before  the  sample  is  taken.  If  the 
person  so  in  charge  refuses  to  stir  or  mix  the  milk 
as  requested,  then  the  person  so  requesting  shall 
himself  so  stir  and  mix  the  milk  before  taking  the 
sample,  and  the  defendant  shall  thereafter  be  pre- 
cluded from  introducing  evidence  to  show  that  the 
milk  so  taken  was  not  a  fair  sample  of  the  milk  de- 
livered, sold,  offered  or  exposed  for  sale  by  him. 
The  person  taking  the  sample  of  milk  for  analysis 
shall  take  duplicate  samples  thereof  in  the  presence 
of  at  least  one  witness,  and  he  shall  in  the  presence 
of  such  witness  seal  both  of  such  samples,  and  shall 
tender,  and,  if  accepted,  deliver  at  the  time  of  taking 
one  sample  to  the  manufacturer  or  vender  of  such 
product,  or  to  the  person  having  custody  of  the  same, 
with  a  statement  in  writing  of  the  cause  of  the 


Appendix  255 

taking  of  the  sample.  In  taking  samples  of  milk 
for  analj^sis  at  a  creamery,  factory,  platform  or 
other  place  where  the  same  is  delivered  by  the  pro- 
ducer for  manufacture,  sale  or  shipment,  or  from  a 
milk  vender  who  produces  the  milk  which  he  sells, 
with  a  view  of  prosecuting  the  producer  of  such 
milk  for  delivering,  selling  or  offering  for  sale  adul- 
terated milk,  the  said  commissioner  of  agriculture 
or  assistant  or  his  agent  or  agents  shall  within  ten 
days  thereafter,  with  the  consent  of  the  said  pro- 
ducer, take  a  sample  in  a  like  manner  of  the  mixed 
milk  of  the  herd  of  cows  from  which  the  milk  first 
sampled  was  drawn  and  shall  deliver  the  duplicate 
sample  to  the  said  producer  and  shall  cause  the 
sample  taken  by  himself  or  his  agent  to  be  analyzed. 
If  the  sample  of  milk  last  taken  by  the  commis- 
sioner of  agriculture  or  his  agent  or  agents  shall 
upon  analysis  prove  to  contain  no  higher  percentage 
of  milk  solids,  or  no  higher  percentage  of  fat  than 
the  sample  taken  at  the  creamery,  factory,  platform 
or  other  place,  then  no  action  shall  lie  against  the 
said  producer  for  violation  of  subdivisions  one,  two, 
three,  seven  and  eight  of  section  thirty  of  this  chap- 
ter. In  taking  a  second  sample  as  above  set  forth 
from  the  mixed  milk  of  the  herd,  it  shall  be  the  duty 
of  the  commissioner  of  agriculture  to  have  an  assist- 
ant, agent  or  agents  present  during  the  entire  time 
in  which  the  said  cattle  are  being  milked  to  observe 
closely  so  as  to  be  sure  that  the  milk  thus  to  be 
sampled  is  not  adulterated  and  to  see  that  it  is  thor- 
oughly mixed  so  that  the  sample  taken  shall  be  a 
fair  sample  of  the  average  quality  of  the  mixed  milk 


256  Feeding  and  Management  of  Dairy  Cattle 

of  the  entire  dairy  or  herd  of  cows  of  said  producer. 
If,  however,  the  said  producer  refuses  to  allow  such 
examination  of  the  milk  produced  by  his  dairy,  then 
he  shall  be  precluded  from  offering  any  evidence 
whatever  tending  to  show  that  the  milk  delivered 
by  him  at  the  said  creamery,  factory,  platform  or 
other  place  was  just  as  it  came  from  the  cow.  If 
the  said  producer  does  permit  such  examination,  the 
commissioner  of  agriculture  shall,  upon  receiving 
application  therefor,  send  to  said  producer  a  copy  of 
the  analysis  of  each  of  the  samples  of  milk  so  taken 
and  analyzed  as  above  provided.  If  a  sample  of 
milk  shall  have  been  taken  by  the  commissioner  of 
agriculture  or  by  his  orders  or  directions  from  any 
dairy  within  this  state  and  an  analysis  thereof  has 
been  made  by  the  commissioner  or  by  his  authority, 
any  person  who  is  or  was  buying  milk  from  the  said 
dairy  at  or  subsequent  to  the  time  of  such  taking, 
may  apply  to  the  commissioner  of  agriculture  for  a 
copy  of  the  analysis  of  the  said  sample  of  milk  so 
taken  and  the  commissioner  shall  thereafter  furnish 
the  said  applicant  with  such  copy.  (As  amended  by 
chapter  608  oj  the  Laws  of  1911.) 

§  35-a.  Fat  tests  of  composite  samples  of  milk. 
Corporations,  associations  or  persons  hereafter  buy- 
ing milk  from  producers  of  milk  to  be  paid  for  on 
the  basis  of  the  percentage  of  milk  fat  contained 
therein  and  for  that  purpose  taking  samples  there- 
from to  form  a  composite  sample  to  be  tested  peri- 
odically to  determine  its  value  on  such  basis,  shall, 
at  the  request  of  the  producer,  take  such  samples  in 
duplicate  and  subject  them  to  the  same  treatment. 


Appendix  257 

At  the  end  of  the  period  for  which  the  composite 
sample  is  being  taken  such  corporation,  association 
or  person  shall  tender  same  to  the  producer  thereof 
or  to  his  authorized  agent  and  give  such  producer, 
or  his  said  authorized  agent,  the  choice  of  one  of  the 
two  composite  samples  so  taken.  Such  producer  is 
hereby  permitted  to  send  such  duplicate  composite 
sample  so  received  to  the  head  of  the  department  of 
dairy  industry  of  the  college  of  agriculture  at  Cornell 
University  within  ten  days  from  the  receipt  thereof, 
properly  marked  for  identification,  and  shall  accom- 
pany same  with  his  name  and  post  office  address. 
Such  department  head  shall  cause  such  sample  to  be 
tested  for  the  per  centum  of  milk  fat  and  shall  send 
a  report  of  such  test  to  the  producer  from  whom  it 
was  received  within  ten  days,  or  as  soon  thereafter 
as  possible.  Corporations,  associations  or  persons 
hereafter  testing  samples  of  milk  under  the  pro- 
visions of  this  section  shall  reseal  the  remaining  por- 
tion of  the  composite  sample  from  which  the  test 
was  made,  to  determine  the  value  of  the  milk  bought 
from  producers,  and  keep  the  same  for  at  least  ten 
days  after  the  making  of  such  test  for  the  purpose 
of  permitting  the  commissioner  of  agriculture  or 
his  duly  authorized  representative  to  examine  and 
test  the  same. 

Any  person  testing  milk  or  cream  by  the  Babcock 
method  where  the  result  of  such  test  is  used  as  a 
basis  for  payment,  or  for  official  inspection,  or  for 
public  record,  shall  first  obtain  from  the  commis- 
sioner of  agriculture  a  license  to  do  such  testing. 
Such  license  shall  be  granted  upon  satisfactory  evi- 


258  Feeding  and  Management  of  Dairy  Cattle 

dence  of  good  moral  character  and  the  ability  to 
make  such  tests  based  upon  satisfactorily  passing  an 
examination  set  by  the  commissioner  of  agriculture. 
Such  examination  shall  be  based  upon  methods  for 
making  the  Babcock  test  as  outlined  by  the  New 
York  state  college  of  agriculture  and  the  commis- 
sioner of  agriculture.  Licenses  granted  under  this 
section  shall  be  revocable  by  the  commissioner  of 
agriculture  upon  evidence  of  dishonesty,  incompe- 
tency or  inaccuracy.  Licenses  shall  be  granted  for 
one  year  renewable  at  the  discretion  of  the  com- 
missioner of  agriculture  without  further  examina- 
tion. (As  amended  by  Chapter  546,  ^Laws  of  1917 
and  Chapter  125,  Laws  of  1918.) 

§  36.  Branded  cans,  jars  or  bottles  not  to  be  sold, 
re-marked  or  used  without  consent  of  owner.  No 
person  shall  hereafter  without  the  consent  of  the 
owner  or  shipper,  use,  sell,  dispose  of,  buy  or  traffic 
in  any  milk  can,  jar  or  bottle,  or  cream  can,  jar  or 
bottle,  belonging  to  any  dealer  or  shipper  of  milk  or 
cream  residing  in  the  state  of  New  York  or  elsewhere, 
who  may  ship  milk  or  cream  to  any  city,  town  or 
place  within  this  state,  having  the  name  or  initials 
of  the  owner,  dealer  or  shipper,  stamped,  marked  or 
fastened  on  such  can,  jar  or  bottle,  or  wilfully  mar, 
erase  or  change  by  re-marking  or  otherwise  said 
name  or  initials  of  any  such  owner,  dealer  or  shipper, 
so  stamped,  marked  or  fastened  upon  said  can,  jar 
or  bottle.  Nor  shall  any  person  without  the  consent 
of  the  owner  place  in  any  such  can,  jar  or  bottle,  any 
substance  or  product  other  than  milk  or  cream. 

§  36-a.  Any  person  owning  milk  cans,  jars  or 


Appendix  259 

bottles  upon  which  he  has  placed  or  desires  to  place 
any  designating  mark  may  register  the  said  desig- 
nating mark  with  the  commissioner  of  agriculture, 
who  shall  keep  a  record  thereof,  and  he  may  also 
register  with  the  commissioner  of  agriculture,  from 
time  to  time,  the  number  of  such  cans,  jars  or  bottles 
which  he  has  or  is  to  have,  which  do  or  may  bear 
such  designating  mark.  Such  cans,  jars  or  bottles 
may,  after  such  registration  be  numbered  consecu- 
tively and  such  consecutive  numbers  may  be  regis- 
tered in  the  department  of  agriculture,  as  above  pro- 
vided, with  the  designating  mark.  If  any  such  can, 
jar  or  bottle,  bearing  such  designating  mark,  shall 
be  found  in  the  possession  of,  and  being  used  by  any 
person  other  than  the  one  so  registering  the  same  it 
shall  be  presumptive  evidence  of  a  violation  of  the 
provisions  of  the  agricultural  law,  unless  such  person 
has  the  consent  of  the  owner  thereof  to  so  have  and 
use  the  same. 

No  person,  except  the  original  owner  thereof,  or  a 
person  duly  authorized  by  him  so  to  do,  shall  re- 
move, deface  or  erase  any  of  the  marks  upon  the 
cans,  jars  or  bottles  herein  provided  for. 

When  the  commissioner  of  agriculture,  or  any  per- 
son duly  authorized  by  him,  shall  find  any  such  cans, 
jars  or  bottles,  bearing  such  registered  designating 
mark,  in  the  possession  of  or  being  used  by  another 
person  than  the  owner  thereof,  he  may  seize  the 
same,  and  if  evidence  is  not  produced  in  three  days 
showing  that  such  person  had  been  given  permission 
to  have  or  use  such  cans,  jars  or  bottles,  then  they 
shall  be  delivered  by  the  commissioner  of  agricul- 


260  Feeding  and  Management  of  Dairy  Cattle 

ture,  or  his  agents,  to  the  person  from  whom  taken, 
otherwise  the  commissioner  of  agriculture  shall  no- 
tify the  owner  of  such  cans,  jars  or  bottles  that  he 
has  the  same  and  upon  application  deliver  the  same 
to  such  owner.  (As  amended  by  chapter  242  of  the 
Laws  of  1917.) 

§  37.  Regulations  in  regard  to  evaporated  or  con- 
densed milk.  No  evaporated  or  condensed  milk  shall 
be  made  or  offered  or  exposed  for  sale  or  exchange 
unless  manufactured  from  pure,  clean,  healthy,  fresh, 
unadulterated  and  wholesome  milk  from  which  the 
cream  has  not  been  removed  either  wholly  or  in  part, 
except  for  the  purpose  of  standardizing,  in  which 
case  such  standardized  evaporated  or  condensed  milk 
shall  contain  the  proportionate  quantity  of  solids 
and  the  proportionate  amount  of  fats  required  in 
evaporated  or  condensed  milk.  Evaporated  or  con- 
densed milk  manufactured,  sold  or  exposed  for  sale 
or  exchange  in  hermetically  sealed  cans  shall  con- 
tain milk  solids  in  quantity  not  less  than  twenty- 
five  and  five-tenths  per  centum,  and  not  less  than 
seven  and  eight-tenths  per  centum  milk  fat.  Sweet- 
ened condensed  milk  manufactured,  sold  or  exposed 
for  sale  or  exchange  in  hermetically  sealed  cans  shall 
contain  not  less  than  twenty-eight  per  centum  milk 
solids  and  not  less  than  eight  per  centum  milk  fat. 
No  person  shall  manufacture,  sell  or  offer  for  sale  or 
exchange  in  hermetically  sealed  cans,  any  condensed 
milk  unless  put  up  in  packages  upon  which  shall  be 
distinctly  labeled  or  stamped  the  name  of  the  person 
or  corporation  by  whom  made  and  the  brand  by 
which  or  under  which  it  is  made.    When  evaporated 


Appendix  261 

or  condensed  milk  shall  be  sold  from  cans  or  pack- 
ages not  hermetically  sealed,  the  producer  shall 
brand  or  label  the  original  cans  or  packages  with 
the  name  of  the  manufacturer  of  the  milk  contained 
therein,  provided,  however,  that  no  unsweetened 
evaporated  or  condensed  milk  sold  or  offered  for  sale 
in  containers  not  hermetically  sealed,  unless  the  pro- 
portion of  milk  solids  shall  be  the  equivalent  of 
eleven  and  one-half  per  centum  of  milk  solids  in 
crude  milk,  and  of  which  milk  solids  twenty-five  per 
centum  shall  be  fats.  (As  amended  by  chapter  323 
of  the  Laws  of  1917.) 

§  3S.  Manufacture  and  sale  of  imitation  butter 
prohibited.  No  person  by  himself,  his  agents  or  em- 
ployees, shall  produce  or  manufacture  out  of  or  from 
any  animal  fats  or  animal  or  vegetable  oils  not  pro- 
duced from  unadulterated  milk  or  creani  from  the 
same,  the  article  known  as  oleomargarine  or  any 
article  or  product  in  imitation  or  semblance  of  natu- 
ral butter  produced  from  pure,  unadulterated  milk 
or  cream  of  the  same ;  or  mix,  compound  with  or  add 
to  milk,  cream  or  butter  any  acids  or  other  dele- 
terious substance  or  any  animal  fats  or  animal  or 
vegetable  oils  not  produced  from  milk  or  cream,  so 
as  to  produce  any  article  or  substance  or  any  human 
food  in  imitation  or  in  semblance  of  natural  butter, 
nor  sell,  keep  for  sale  or  offer  for  sale  any  article, 
substance  or  compound,  made,  manufactured  or  pro- 
duced in  violation  of  the  provisions  of  this  section, 
whether  such  article,  substance  or  compound  shall 
be  made  or  produced  in  this  state  or  elsewhere.  Any 
person  manufacturing,  selling,  offering  or  exposing 


262  Feeding  and  Management  of  Dairy  Cattle 

for  sale  any  commodity  or  substance  in  imitation  or 
semblance  of  butter,  the  product  of  the  dairy,  shall 
be  deemed  guilty  of  a  violation  of  this  chapter, 
whether  he  sells  such  commodity  or  substance  as 
butter,  oleomargarine  or  under  any  other  name  or 
designation  whatsoever  and  irrespective  of  any  rep- 
resentations he  may  make  relative  to  such  com- 
modity or  substance.  Any  dealer  in  any  article  or 
product,  the  manufacture  or  sale  of  which  is  pro- 
hibited by  this  section,  who  shall  keep,  store  or  dis- 
play such  article  or  product,  with  other  merchan- 
dise or  stock  in  his  place  of  business,  shall  be  deemed 
to  have  the  same  in  his  possession  for  sale. 

§  39.  Manufacture  or  mixing  of  animal  fats  with 
milk,  cream  or  butter  prohibited.  No  person  shall 
manufacture,  mix  or  compound  with  or  add  to  natu- 
ral milk,  cream  or  butter  any  animal  fats  or  ani- 
mal or  vegetable  oils,  nor  make  or  manufacture  any 
oleaginous  substance  not  produced  from  milk  or 
cream,  with  intent  to  sell  the  same  as  butter  or 
cheese  made  from  unadulterated  milk  or  cream  or 
have  the  same  in  his  possession  with  such  intent; 
nor  shall  any  person  solicit  or  take  orders  for  the 
same  or  offer  the  same  for  sale,  nor  shall  any  such 
article  or  substance  or  compound  so  made  or  pro- 
duced, be  sold  as  and  for  butter  or  cheese,  the 
product  of  the  dairy.  No  person  shall  coat,  powder 
or  color  with  annatto  or  any  coloring  matter  what- 
ever, butterine  or  oleomargarine  or  any  compound 
of  the  same  or  any  product  or  manufacture  made  in 
whole  or  in  part  from  animal  fats  or  animal  or  vege- 
table oils  not  produced  from  unadulterated  milk  or 


Appendix  263 

cream  by  means  of  which  such  product,  manufac- 
ture or  compound  shall  resemble  butter  or  cheese, 
the  product  of  the  dairy ;  nor  shall  he  have  the  same 
in  his  possession  with  intent  to  sell  the  same  nor 
shall  he  sell  or  offer  to  sell  the  same.  No  person  by 
himself,  his  agents  or  employees,  shall  manufacture, 
sell,  offer  or  expose  for  sale,  butter  that  is  produced 
by  taking  original  packing  stock  or  other  butter  or 
both  and  melting  the  same,  so  that  the  butter  fat 
can  be  drawn  off,  then  mixing  the  said  butter  fat 
with  skimmed  milk  or  milk  or  cream  or  other  milk 
product  and  rechurning  the  said  mixture,  or  that  is 
produced  by  any  similar  process  and  is  commonly 
known  as  boiled  or  process  butter,  unless  he  shall 
plainly  brand  or  mark  the  package  or  tub  or  wrapper 
in  which  the  same  is  put  up  in  a  conspicuous  place 
with  the  words  "renovated  butter'^  or  "process 
butter."  If  the  same  shall  be  put  up,  sold,  offered 
or  exposed  for  sale  in  prints  or  rolls,  then  the  said 
prints  or  rolls  shall  be  labeled  plainly  with  printed 
letters  in  a  conspicuous  place  on  the  wrapper  with 
the  words  "renovated  butter"  or  "process  butter." 
If  the  same  is  packed  in  tubs  or  boxes  or  pails  or 
other  kind  of  a  case  or  package  the  words  "renovated 
butter"  or  "process  butter"  shall  be  printed  on  the 
top  and  side  of  the  same  in  letters,  at  least,  one  inch 
in  length,  so  as  to  be  plainly  seen  by  the  purchaser. 
If  such  butter  is  exposed  for  sale,  uncovered,  not  in 
a  package  or  case,  a  placard  containing  the  label  so 
printed  shall  be  attached  to  the  mass  of  butter  in 
such  manner  as  to  easily  be  seen  and  read  by  the 
purchaser.     Every  person  selling,   offering  or  ex- 


264  Feeding  and  Management  of  Dairy  Cattle 

posing  for  sale  at  retail,  ''renovated  butter"  or 
''process  butter,"  shall  cause  each  parcel  or  package 
of  such  butter  delivered  to  or  for  a  customer  to  be 
wrapped  in  a  light  colored  paper  on  which  shall  be 
printed  in  black  letters,  not  less  than  three-eighths 
inch  square  and  in  Gothic  tj^De,  the  words  "reno- 
vated butter"  or  "process  butter."  No  person  shall 
sell,  offer  or  expose  for  sale,  any  butter  or  other 
dairy  products  containing  a  preservative,  but  this 
shall  not  be  construed  to  prohibit  the  use  of  salt  in 
butter  or  cheese,  or  spirituous  liquors  in  club  or 
other  fancy  cheese  or  sugar  in  condensed  milk.  No 
person,  firm,  association  or  corporation  shall  induce 
or  attempt  to  induce  any  person  to  violate  any  of 
the  provisions  of  this  chapter.  Any  person,  firm, 
association  or  corporation  selling,  offering  or  adver- 
tising for  sale  any  substance,  preparation  or  matter 
for  use  in  violation  of  the  provisions  of  this  chapter 
shall  be  guilty  of  a  violation  of  this  section. 

§  40.  Prohibited  articles  not  to  be  furnished  for 
use.  No  keeper  or  proprietor  of  any  bakery,  hotel, 
boarding-house,  restaurant,  saloon,  lunch-counter  or 
place  of  public  entertainment,  nor  any  person  having 
charge  thereof  or  employed  thereat,  nor  any  person 
furnishing  board  for  any  others  than  members  of 
his  own  family,  or  for  any  employees  where  such 
board  is  furnished  for  a  compensation  or  as  part  of 
the  compensation  of  any  such  employee,  shall  keep, 
use  or  serve  therein  either  as  food  for  his  guests, 
boarders,  patrons,  customers  or  employees  or  for 
cooking  purposes  any  article  or  substance  made  in 
violation   of   the   provision   of   this   article.     Any 


Appendix  265 

keeper  or  proprietor  of  any  hotel,  boarding-house, 
restaurant,  saloon,  lunch-counter  or  place  of  public 
entertainment  who^  uses  or  serves  therein  for  his 
guests  any  oleaginous  substance  as  a  substitute  for 
butter,  the  manufacture  or  sale  of  which  is  not 
prohibited  by  the  agricultural  law,  shall  print 
plainly  and  conspicuously  on  the  bill-of-fare,  if 
there  is  one,  the  words,  "Oleomargarine  Used  Here'' 
and  shall  post  up  conspicuously  in  different  parts  of 
each  room  where  such  meals  are  served,  signs  in 
places  where  they  can  be  easily  seen  and  read,  which 
shall  bear  the  words,  "Oleomargarine  Used  Here"  in 
letters  at  least  two  inches  in  length  and  so  printed  as 
to  be  easily  read  by  guests  or  boarders.  (As  amended 
by  chapter  357  oj  the  Laws  of  1909.) 

§  41.  Coloring  matter,  dairy  terms,  size  of  pack- 
age, labeling,  penalties.  No  person  manufacturing 
with  intent  to  sell  any  substance  or  article  in  imita- 
tion or  semblance  of  butter  or  cheese  not  made  ex- 
clusively from  unadulterated  milk  or  cream  or  both, 
with  salt  or  rennet  or  both  and  with  or  without  color- 
ing matter  or  sage,  but  into  which  any  animal,  in- 
testinal or  offal  fats,  or  any  oils  or  fats  or  oleaginous 
substance  of  any  kind  not  produced  from  pure,  un- 
adulterated milk  or  cream,  or  into  which  melted 
butter,  or  butter  in  any  condition  or  state  or  any 
modification  of  the  same,  or  lard  or  tallow  shall  be 
introduced,  shall  add  thereto  or  combine  therewith 
any  annatto  or  compounds  of  the  same,  or  any  other 
substance  or  substances  whatever,  for  the  purpose 
or  with  the  effect  of  imparting  thereto  a  color  re- 
sembling yellow,  or  any  shade  of  yellow  butter  or 


266  Feeding  and  Management  of  Dairy  Cattle 

cheese,  nor  introduce  any  such  coloring  matter  or 
other  substance  into  any  of  the  articles  of  which  the 
same  is  composed.  And  no  person  manufacturing, 
selHng  or  offering  for  sale  any  such  goods  shall  make 
or  sell  them  under  any  brand,  device  or  label  bearing 
words  indicative  of  cows  or  the  product  of  the  dairy 
or  the  names  of  breeds  of  cows  or  cattle,  nor  use 
terms  indicative  of  processes  in  the  dairy  in  making 
or  preparing  butter;  no  such  substance  shall  here- 
after be  sold,  offered  or  exposed  for  sale  in  this  state 
except  it  be  sold  in  packages  containing  not  more 
than  five  pounds,  such  packages  to  be  wrapped  and 
sealed,  the  original  seal  of  which  shall  be  unbroken 
and  upon  which  seal  shall  be  plainly  printed  the 
name  and  address  of  the  manufacturer  of  said  oleo- 
margarine, and  the  said  packages  shall  be  plainly 
and  conspicuously  labeled  with  the  word  ^'Oleo- 
margarine" in  Gothic  or  equally  conspicuous  letters 
at  least  three-eighths  of  an  inch  high.  The  word 
^^Oleomargarine"  in  large  prominent  letters  shall  be 
stamped  by  indentation  on  each  separate  brick  or 
portion  of  the  substance  itself  before  it  is  wTapped 
and  sealed. 

Any  person  violating  any  of  the  provisions  of  sec- 
tions forty  or  forty-one  of  the  agricultural  law  shall 
forfeit  and  pay  a  penalty  to  the  people  of  the  state 
of  New  York  of  not  less  than  fifty  dollars  nor  more 
than  one  hundred  dollars  for  the  first  violation  and 
not  less  than  two  hundred  dollars  nor  more  than 
five  hundred  dollars  for  the  second  and  each  subse- 
quent violation.  Whoever  by  himself  or  another 
violates  any  of  the  provisions  of  sections  forty  or 


Appendix  267 

forty-one  of  the  agricultural  law  shall  be  guilty  of  a 
misdemeanor  and  upon  conviction  shall  be  punished 
by  a  fine  of  not  less  than  one  hundred  dollars  nor 
more  than  five  hundred  dollars  or  by  imprisonment 
of  not  less  than  one  month  nor  more  than  one  year 
or  by  both  such  fine  and  imprisonment  for  the  first 
offense  and  by  not  less  than  six  months  nor  more 
than  one  year  for  the  second  offense.  (As  amended 
by  chapter  638  of  the  Laws  of  1917.) 

§  42.  Coloring  matter  in  food  products;  analysis 
by  state  board  of  health.  No  person  or  persons  shall 
manufacture,  sell  or  expose  for  sale  any  poisonous 
coloring  matter  for  the  coloring  of  food  products  of 
any  kind,  nor  shall  any  person  or  persons  use  any 
poisonous  coloring  matter  manufactured,  sold,  of- 
fered or  exposed  for  sale  within  this  state;  nor  shall 
any  person  or  persons  sell,  offer  or  expose  for  sale 
any  food  product  containing  such  poisonous  coloring 
matter.  The  state  commissioner  of  health  shall  cause 
samples  of  coloring  matter  that  are  exposed  for  sale 
upon  the  market  for  use  in  food  products  to  be  an- 
alyzed and  report  the  results  of  such  analysis  to  the 
legislature  at  the  next  session. 

§  43.  Manufacture  and  sale  of  imitation  cheese 
prohibited.  No  person  shall  manufacture,  deal  in, 
sell,  offer  or  expose  for  sale  or  exchange  any  article 
or  substance,  in  the  semblance  of  or  in  imitation  of 
cheese  made  exclusively  of  unadulterated  milk  or 
cream,  or  both,  into  which  any  animal,  intestinal 
or  offal  fats  or  oils,  or  melted  butter  or  butter 
in  any  condition  or  state  or  modification  of  the 
same,  or  oleaginous  substances  of  any  kind  not 


268  Feeding  and  Management  of  Dairy  Cattle 

produced  from  unadultrated  milk  or  cream,  shall 
be  introduced. 

§  44.  When  prohibitions  do  not  apply  to  skim- 
milk  or  skim-cheese.  The  prohibitions  contained  in 
this  article  against  the  sale  of  adulterated  milk  shall 
not  apply  to  skim-milk,  which  is  clean,  pure,  healthy, 
wholesome  and  unadulterated,  except  by  skimming, 
if  it  is  sold  for  and  as  skimmed  milk.  The  prohibi- 
tions in  this  article  against  the  sale  of  cheese  made 
from  adulterated  milk  or  cream,  shall  not  apply  to 
pure  skim-cheese  made  from  milk  which  is  clean, 
pure,  healthy,  wholesome  and  unadulterated,  except 
by  skimming.  (As  amended  by  chapter  540  of  the 
Laws  of  1917.) 

§  45.  Unclean  receptacles  and  places  for  keeping^ 
milk;  notice  to  violators  of  provisions.  No  person, 
firm,  association  or  corporation,  producing,  buying  or 
receiving  milk  for  the  purpose  of  selling  the  same  for 
consumption  as  such,  or  for  manufacturing  the  same 
into  butter,  cheese,  condensed  milk,  or  other  human 
food,  shall  keep  the  same  in  utensils,  cans,  vessels, 
rooms,  or  buildings  that  are  unclean  or  have  unsani- 
tary surroundings  or  drainage  or  in  any  condition 
whatsoever  that  would  tend  to  produce  or  promote 
conditions  favorable  to  unhealthfulness  or  disease. 
The  commissioner  of  agriculture  shall  notify  all  per- 
sons, firms,  associations  or  corporations,  violating 
this  section,  to  clean  said  utensils,  cans,  vessels, 
rooms,  or  buildings,  or  to  so  improve  the  sanitary 
conditions  that  the  law  wiU  not  be  violated,  and  if 
such  notice  is  complied  with  in  ten  days'  time,  Sun- 

1  So  in  original 


Appendix  269 

days  excepted,  then  no  action  shall  lie  for  a  viola- 
tion of  this  section.  Any  person  having  charge  of 
any  milk  gathering  station  where  milk  is  received 
from  the  dairymen  for  the  purpose  of  selling  the 
same  for  consumption  or  shipping  the  same  to  mar- 
ket for  consumption  as  human  food  before  taking 
such  charge  or  operating  or  working  as  such  agent  or 
person  in  charge  shall  apply  to  the  commissioner  of 
agriculture  for  a  license  to  so  work  or  operate  or 
have  charge,  and  shall  at  the  time  of  making  such 
application,  file  with  the  commissioner  a  statement 
under  oath,  setting  forth  the  fact  that  he  will  not 
while  having  charge  of  or  operating  any  such  milk 
gathering  establishment  or  while  employed  therein 
adulterate  or  suffer  or  permit  the  adulteration  of  any 
such  milk  or  any  product  thereof  during  the  term 
for  which  he  may  be  licensed.  After  the  applicant 
shall  have  complied  with  the  foregoing  provisions  of 
this  section,  the  commissioner  of  agriculture  upon 
being  satisfied  that  the  applicant  is  a  person  of  good 
moral  character  and  a  qualified  and  proper  person 
to  so  have  charge  of  or  operate  any  such  milk  gather- 
ing station  or  establishment  shall  issue  to  said  appli- 
cant a  license,  which  shall  qualify  him  to  have 
charge  of  any  such  milk  gathering  station  or  estab- 
lishment for  the  period  of  two  years  from  the  date 
of  such  license;  provided,  however,  that  where  milk 
is  to  be  bought  from  the  dairymen  at  any  such  milk 
gathering  station  by  the  proprietor,  person  in  charge 
or  any  agent  of  the  proprietor  of  such  station,  such 
license  shall  be  only  for  a  period  of  one  year,  as  pro- 
vided in  sections  fifty-five  to  sixty-four,  inclusive,  of 


270  Feeding  and  Management  of  Dairy  Cattle 

this  article,  and  the  matter  required  to  be  set  forth 
in  the  application  for  a  license  under  the  provisions 
of  this  section  shall  be  set  forth  in  the  application 
provided  for  in  sections  fifty-five  to  sixty-four  in 
addition  to  the  matters  therein  required.  The  per- 
son regularly  doing  the  work  of  receiving,  caring  for 
and  shipping  the  milk  at  any  station  or  establish- 
ment, or  in  case  more  than  one  person  is  so  employed 
then  the  foreman  in  charge  of  such  works  shall  be 
deemed  to  be  a  person  in  charge  of  such  station  or 
establishment  within  the  meaning  and  purposes  of 
this  section.  Such  license  certificate  shall  be  kept  at 
such  station  or  establishment  where  the  license  is 
so  employed  and  shall  be  open  to  the  inspection  of 
the  representatives  of  the  department  of  agriculture 
and  the  public.  Any  person  having  charge  of  any 
milk  gathering  station  or  establishment  as  aforesaid 
shall  keep  a  true  and  correct  monthly  record  of  the 
receipts  of  milk  or  other  dairy  products  received  at 
such  station  or  establishment,  and  also  a  true  and 
correct  monthly  record  of  all  sales  or  shipments  of 
milk,  cream  or  other  dairy  products  shipped  or  sold 
from  such  station  or  establishment,  and  shall  also 
keep  a  true  and  correct  monthly  record  of  the 
amount  of  skim  milk  produced  in  such  station  or 
establishment  and  of  the  disposition  of  said  skim 
milk.  Such  record  shall  be  preserved  at  such  station 
or  establishment  for  at  least  two  years  after  the 
same  shall  have  been  made  and  such  records  shall  at 
all  times  be  open  to  the  inspection  of  the  commis- 
sioner of  agriculture,  his  assistants  or  agents.  When 
cream  is  sold  or  shipped  from  any  such  station  or 


Appendix  271 

establishment  so  selling  or  shipping  milk  for  con- 
sumption as  aforesaid,  each  original  bottle  or  pack- 
age of  one  quart  or  less  of  cream  so  shipped  or  sold 
shall  bear  a  label  securely  attached  to  the  side  of 
such  bottle  or  package  on  which  shall  be  conspicu- 
ously-printed the  word  "cream"  in  black  letters  of  at 
least  one-fourth  of  an  inch  in  length  or  else  the  word 
"cream"  shall  be  blown  in  the  side  of  such  bottle  in 
plain  raised  letters  of  at  least  one-half  an  inch  in 
length,  and  the  top  and  side  of  each  and  every  other 
original  package  or  can  containing  cream  or  original 
crate  or  case  containing  bottles  of  cream  so  shipped 
or  sold  shall  bear  a  label  securely  attached  on  which 
shall  be  conspicuously  printed  the  word  "cream"  in 
black  letters  of  at  least  one  inch  in  length  and  also 
a  plainly  written  or  printed  statement  on  the  label 
stating  from  whom  and  what  station  the  same  is 
shipped  and  the  name  of  the  consignee  and  point  of 
destination  and  the  date  on  which  the  cream  there- 
in was  produced  by  such  separation  or  skimming. 
The  shipment  of  each  and  every  such  original  pack- 
age of  cream  so  shipped  and  not  so  labeled  as  herein 
required  shall  constitute  a  separate  violation.  When 
cream  is  so  separated  or  skimmed  from  milk  at  any 
such  station  or  establishment  and  the  supply  of 
milk  on  hand  thereat  at  the  time  of  the  next  regular 
daily  shipment  of  milk  therefrom,  consisting  of  the 
total  amount  of  milk  in  such  shipment,  together 
with  that  remaining  on  hand  immediately  after  such 
shipment,  is  not  thereby  decreased  or  correspond- 
ingly less  than  the  total  quantity  received  during 
any  period  extending  from  some  point  of  time  be- 


272  Feeding  and  Management  of  Dairy  Cattle 

fore  such  skimming  was  done  until  the  time  of  such 
shipment,  together  with  the  amount  of  milk  on  hand 
at  the  commencement  of  such  period,  and  such  de- 
crease is  not  equal  in  amount  to  the  quantity  of  milk 
that  must  have  been  used  in  so  separating  such 
cream  in  addition  to  the  quantity  otherwise  there 
used  or  disposed  of  during  such  period,  such  fact  is 
conclusive  that  skim  milk  or  other  foreign  substance 
was  added  to  such  milk  supply  within  such  period 
and  shall  be  presumptive  evidence  within  the  mean- 
ing of  this  section  that  the  same  was  added  to  each 
can  or  vessel  of  milk  in  such  shipment.  When  cream 
or  skim  milk  is  found  to  have  been  on  the  premises 
of  any  such  station  or  establishment  or  is  sold  or 
shipped  therefrom,  such  cream  or  skim  milk  so  found 
or  so  sold  or  shipped  therefrom  shall  be  presumed  to 
have  been  produced  by  separating  or  skimming  at 
•such  station  or  establishment.  In  any  action  or  pro- 
ceeding relative  to  the  adulteration  of  milk  by  re- 
moving cream  therefrom  or  adding  skim  milk  or 
other  foreign  substance  thereto,  it  shall  be  presumed 
that  when  cream  has  been  produced  by  so  skimming 
or  separating  or  butter  has  been  manufactured,  there 
was  made  at  least  five  quarts  of  milk  in  the  produc- 
tion of  each  quart  of  cream  so  produced  and  there 
was  necessarily  so  produced  thereby  at  least  four 
quarts  of  skim  milk  to  each  quart  of  cream  so  pro- 
duced, and  that  there  was  used  at  least  nine  quarts 
of  milk  in  the  production  of  each  pound  of  butter  so 
manufactured.  If  any  such  person  so  duly  licensed 
shall  thereafter  refuse  or  neglect  to  keep  and  pre- 
serve full  and  complete  records  as  herein  required  or 


Appendix  273 

shall  refuse  to  exhibit  such  records  to  the  commis- 
sioner of  agriculture,  his  assistants  or  agents  or  shall 
violate  any  of  the  provisions  of  this  section  or  any 
of  the  provisions  of  this  chapter  relative  to  milk  or 
the  products  thereof  he  shall  forfeit  his  license  and 
shall  be  disqualified  for  a  period  of  five  years  from 
being  again  licensed  by  the  commissioner  of  agri- 
culture. (As  amended  by  chapter  408  oj  the  Laws 
of  1913.) 

§  46.  Unsanitary  cans  and  receptacles  condemned. 
All  cans,  or  receptacles  used  in  the  sale  of  milk, 
cream  or  curd  for  consumption,  or  in  transporting  or 
shipping  the  same  to  market  or  the  delivery  thereof 
to  purchasers  for  consumption  as  human  food,  when 
found  by  the  commissioner  of  agriculture  or  his  as- 
sistants or  agents  to  be  in  unfit  condition  to  be  so 
used  by  reason  of  being  worn  out,  badly  rusted,  or 
with  rusted  inside  surface,  or  unclean  or  unsanitary 
or  in  such  condition  that  they  can  not  be  rendered 
clean  and  sanitary  by  washing,  and  will  tend  to  pro- 
duce or  promote  in  milk,  cream  or  curd  when  con- 
tained therein,  bad  flavors,  unclean  or  unwholesome 
conditions  favorable  to  unhealthfulness  or  disease, 
shall  be  condemned  by  the  commissioner  of  agri- 
culture or  his  assistants  or  agents.  Every  such  can 
or  receptacle  when  so  condemned  shall  be  marked 
by  a  stamp,  impression  or  device,  designed  by  the 
commissioner  of  agriculture,  showing  that  it  has 
been  so  condemned,  and  when  so  condemned  shall 
not  thereafter  be  used  by  any  person  for  the  purpose 
of  so  selling,  transporting  or  shipping  milk,  cream  or 
curd. 


274  Feeding  and  Management  of  Dairy  Cattle 

§  47.  Receptacles  to  be  cleansed  before  returning; 
receptacles  may  be  seized;  evidence;  violation;  milk 
can  inspectors.  Whenever  any  can  or  receptacle  is 
used  for  transporting  or  conveying  milk,  cream  or 
curd  to  market  for  the  purpose  of  selling  or  furnish- 
ing the  same  for  consumption  as  human  food,  which 
can  or  receptacle,  when  emptied,  is  returned  or  in- 
tended to  be  returned  to  the  person  so  selling,  fur- 
nishing or  shipping  such  substance  to  be  again  thus 
used,  or  which  is  liable  to  continued  use  in  so  trans- 
porting, conveying,  selling  or  shipping  such  sub- 
stance as  aforesaid,  the  consumer,  dealer  or  consignee 
using,  selliQg  or  receiving  the  milk,  cream  or  curd 
from  such  can  or  receptacle,  shaU,  before  so  return- 
ing such  can  or  receptacle  remove  all  substances 
foreign  to  milk  therefrom,  by  rinsing  wdth  water  or 
otherwise.  When  any  such  milk,  cream  or  curd  is 
sold  within  any  city  of  this  state  or  shipped  into 
any  such  city,  the  fact  of  such  shipment  or  sale  shall 
be  prima  facie  evidence  that  the  same  was  so  shipped 
or  sold  for  consumption  as  human  food.  When  any 
such  can  or  receptacle  is  returned  or  delivered  or 
shipped  to  any  person  or  creamery  so  selling  such 
substance  within,  or  shipping  the  same  into  such 
city,  it  is  deemed  that  such  can  or  receptacle  is 
liable  to  such  contmued  use  in  so  selling  or  shipping 
such  substance  therein  for  consumption  as  human 
food  within  the  meaning  and  purposes  of  this  section 
and  section  forty-six.  No  person  shall  place  or  suffer 
to  be  placed  in  any  such  can  or  receptacle  any  sweep- 
ings, refuse,  dirt,  litter,  garbage,  filth  or  any  other 
animal  or  vegetable  substance,  nor  shall  any  such 


Appendix  275 

consignee  or  other  person  through  himself,  his  agent 
or  employee,  bring  or  deliver  to  any  person  or  rail- 
road or  other  conveyance  any  such  can  or  receptacle 
for  the  purpose  of  such  return,  or  any  milk,  cream 
or  curd  can  or  receptacle  for  the  purpose  of  delivery 
or  shipment  to  any  person  or  creamery  engaged  in 
so  selling  or  shipping  such  substances  for  consump- 
tion as  human  food,  which  can  or  receptacle  contains 
such  foreign  substance  or  which  has  not  been  rinsed 
as  herein  provided.  The  word  "curd''  as  used  in  this 
section  and  section  forty-six  applies  to  the  substance 
otherwise  known  as  "pot  cheese"  or  "cottage  cheese." 
Whenever  any  such  can  or  receptacle  is  used,  re- 
turned, delivered  or  shipped  in  violation  of  this  sec- 
tion, or  of  section  forty-six  of  this  chapter,  every 
such  use,  return,  delivery  or  shipment  of  each  such 
can  or  receptacle  shall  be  deemed  a  separate  viola- 
tion thereof.  Such  cans  or  receptacles  so  used,  re- 
turned, delivered  or  shipped  in  violation  of  this  sec- 
tion or  of  section  forty-six  may  be  seized  by  the  com- 
missioner of  agriculture,  his  assistants  or  agents  and 
held  as  evidence  of  such  violation.  For  the  proper 
enforcement  of  this  section  and  section  forty-six,  the 
commissioner  of  agriculture  may  appoint  two  milk 
can  inspectors  to  be  stationed  chiefly  in  the  city  of 
New  York  who  shall  receive  the  usual  compensation 
of  other  agents  of  the  department  of  agriculture.  (As 
amended  by  chapter  608  of  the  Laws  of  1911.) 

§  48.  Manufacturer's  brand  of  cheese.  Every 
manufacturer  of  whole-milk  cheese  may  put  a  brand 
or  label  upon  such  cheese  indicating  "whole-milk 
cheese"  and  the  date  of  the  month  and  year  when 


276  Feeding  and  Management  of  Dairy  Cattle 

made;  and  no  person  shall  use  such  a  brand  or  label 
upon  any  cheese  made  from  milk  from  which  any 
of  the  cream  has  been  taken.  The  commissioner  of 
agriculture  shall  procure  and  issue  to  the  cheese 
manufacturers  of  the  state,  on  proper  application 
therefor,  and  under  such  regulations  as  to  the  cus- 
tody and  use  thereof  as  he  may  prescribe,  a  uniform 
stencil  brand  or  labels  bearing  a  suitable  device  or 
motto,  and  the  words,  '^New  York  state  whole-milk 
cheese."  Every  such  brand  or  label  shall  be  used 
upon  the  outside  of  the  cheese  and  shall  bear  a  dif- 
ferent number  for  each  separate  factory.  The  com- 
missioner shall  keep  a  book,  in  which  shall  be  regis- 
tered the  name,  location  and  number  of  each  manu- 
factory using  the  brands  or  labels,  and  the  name  or 
names  of  the  persons  at  each  manufactory  author- 
ized to  use  the  same.  No  such  brand  or  labels  shall 
be  used  upon  any  other  than  whole-milk  cheese  or 
packages  containing  the  same.  (As  amended  by 
chapter  207  of  the  Laws  of  1910.) 

§  49.  Use  of  false  brand  prohibited;  branding  of 
skim-milk  cheese  regulated.  No  person  shall  offer, 
sell  or  expose  for  sale,  in  any  package,  butter  or 
cheese  which  is  falsely  branded  or  labeled.  No  per- 
son shall  sell,  offer  or  expose  for  sale  cheese  com- 
monly known  as  cheddar  cheese  or  stirred  curd 
cheese  made  from  skimmed  or  partially  skimmed 
milk  unless  the  same  is  branded  to  show  that  it  is 
skim-milk  cheese.  All  such  cheese  so  sold,  offered 
or  exposed  for  sale  shall  be  branded  with  the  words 
"skim-milk  cheese,"  or  if  such  cheese  contains  thir- 
teen per  centum  of  milk  fat  or  over,  it  may  be 


Appendix  277 

branded  ^'medium  skim-milk  cheese/'  or  if  it  con- 
tains eighteen  per  centum  of  milk  fat  or  over,  it  may 
be  branded  "special  skim-milk  cheese.''  Cheese 
known  as  cheddar  cheese,  cheddar  style  cheese, 
stirred  curd  cheese,  twin  cheese,  flats,  daisies,  daisy 
twins,  longhorns  and  young  americas  containing 
more  than  forty  per  centum  of  moisture  shall  when 
sold,  offered  or  exposed  for  sale  be  branded  or  marked 
conspicuously  with  the  words  "cheddar  cheese  ex- 
cess moisture." 

Cheese  known  as  "washed  curd  cheese"  shall  not 
be  manufactured,  sold,  offered  or  exposed  for  sale 
upon  the  markets  of  this  state  unless  it  is  branded  or 
marked  conspicuously  with  the  words  "washed  curd 
cheese."  Any  such  cheese  containing  more  than 
forty-two  per  centum  of  moisture  shall  be  branded 
or  marked  conspicuously  with  the  words  "washed 
curd  cheese  excess  moisture."  The  branding  herein 
provided  shall  be  upon  the  sides  of  both  the  cheese 
and  the  container  and  shall  be  in  block  letters  at 
least  one-half  an  inch  square.  (As  amended  by 
chapter  197,  Laws  of  1917,  and  chapter  126,  Laws  of 
1918.) 

§  50.  County  trade  marks.  At  a  regular  or  special 
meeting  of  a  county  dairymen's  association  in  any 
county  of  the  state  there  may  be  adopted  a  county 
trade  mark,  by  a  majority  of  the  members  present 
and  voting,  to  be  used  as  a  trade  mark  by  a  person 
manufacturing  pure  unadulterated  butter  or  full- 
cream  cheese  in  such  county.  The  secretary  of  the 
association  shall  forthwith  send  to  the  commissioner 
of  agriculture  a  copy  of  such  trade  mark,  which  copy 


278  Feeding  and  Management  of  Dairy  Cattle 

he  shall  place  on  file  in  his  office,  noting  thereupon 
the  day  and  hour  he  received  the  same.  But  one 
county  trade  mark  for  butter  and  for  cheese  shall 
be  placed  on  file  for  the  same  county.  No  associa- 
tion shall  adopt  any  trade  mark  of  any  county  al- 
ready on  file,  or  use  that  of  any  other  county  in  the 
formation  of  a  trade  mark. 

§  51.  Object  and  intent  of  this  article.  This  ar- 
ticle and  each  section  thereof  are  declared  to  be 
enacted  to  prevent  deception  in  the  sale  of  dairy 
products,  and  to  preserve  the  public  health,  which  is 
endangered  by  the  manufacture,  sale  and  use  of  the 
articles  or  substances  herein  regulated  or  prohibited. 

§  52.  Penalties.  Every  person  violating  any  of 
the  provisions  of  this  chapter,  shall  forfeit  to  the 
people  of  the  state  of  New  York  the  sum  of  not  less 
than  fifty  doUars  nor  more  than  one  hundred  dollars 
for  the  first  violation  and  not  less  than  one  hundred 
doUars  nor  more  than  two  hundred  dollars  for  the 
second  and  each  subsequent  violation.  When  such 
violation  consists  of  the  manufacture  or  production 
of  any  prohibited  article,  each  day  during  which  or 
any  part  of  which  such  manufacture  or  production 
is  carried  on  or  continued,  shall  be  deemed  a  sep- 
arate violation.  When  the  violation  consists  of  the 
sale,  or  the  offering  or  exposing  for  sale  or  exchange 
of  any  prohibited  article  or  substance,  the  sale  of 
each  one  of  several  packages  shall  constitute  a  sep- 
arate violation,  and  each  day  on  which  any  such 
article  or  substance  is  offeerd  or  exposed  for  sale  or 
exchange  shall  constitute  a  separate  violation.  If 
the  sale  be  of  milk  and  it  be  in  cans,  bottles  or  con- 


Appendix  279 

tainers  of  any  kind  and  if  the  milk  in  any  one  of 
such  containers  be  adulterated,  it  shall  be  deemed  a 
violation  whether  such  vendor  be  selling  all  the 
milk  in  all  of  his  containers  to  one  person  or  not. 
When  the  use  of  any  such  article  or  substance  is 
prohibited,  each  day  during  which  or  any  part  of 
which  said  article  or  substance  is  so  used  or  fur- 
nished for  use,  shall  constitute  a  separate  violation, 
and  the  furnishing  of  the  same  for  use  to  each  per- 
son to  whom  the  same  may  be  furnished  shall  con- 
stitute a  separate  violation.  Whoever  by  himself  or 
another  violates  any  of  the  provisions  of  articles 
chapter  or  of  sections  one  hundred  six,  one  hundred 
three,  four,  six,  eight  and  nine  or  sections  three  hun- 
dred fourteen  and  three  hundred  fifteen  of  this 
seven  and  one  hundred  eight  of  this  chapter  shall  be 
guilty  of  a  misdemeanor,  and  upon  conviction  shall 
be  punished  by  a  fine  of  not  less  than  fifty  dollars, 
nor  more  than  two  hundred  dollars,  or  by  imprison- 
ment of  not  less  than  one  month  nor  more  than  six 
months  or  by  both  such  fine  and  imprisonment,  for 
the  first  offense;  and  by  six  months'  imprisonment 
for  the  second  offense.  (As  amended  by  chapter  384 
of  the  Laws  of  1916.) 

§  53.  Butterine  and  similar  products  not  to  be 
purchased  by  certain  institutions.  No  money  appro- 
priated by  law  for  maintenance  and  support  in  whole 
or  in  part  of  a  state  institution ;  nor  money  received 
by  a  charitable,  benevolent,  penal  or  reformatory  in- 
stitution from  the  state,  or  from  a  county,  city  or 
town  thereof,  or  appropriated  by  such  county,  city  or 
town  for  the  maintenance  or  support  in  whole  or  in 


280  Feeding  and  Management  of  Dairy  Cattle 

part  of  such  institution;  nor  money  belonging  to  or 
used  for  the  maintenance  or  support  of  such  institu- 
tion, shall  be  expended  for  the  purchase  of,  or  in  pay- 
ment for,  butterine,  oleomargarine,  lard,  cheese,  or 
articles  or  products  in  imitation  or  semblance  of  nat- 
ural butter  or  cheese  produced  from  pure  unadulter- 
ated milk  or  cream  from  the  same,  which  articles  or 
products  have  been  rendered  or  manufactured  in 
whole  or  in  part  from  animal  fats,  or  animal  or 
vegetable  oils  not  produced  from  unadulterated  milk 
or  cream  from  the  same. 

§  54.  Purchase,  sale  and  use  of  butterine  and  sim- 
ilar products  prohibited  in  certain  institutions.  No 
officer,  manager,  superintendent  or  agent  of  an  in- 
stitution mentioned  in  section  fifty-three  of  this 
chapter,  shall  purchase  for  the  use  of  such  institu- 
tion articles  or  products,  for  the  purchase  of  which 
the  money  appropriated  by  law,  or  by  a  county,  city 
or  town,  is  forbidden  to  be  used  by  section  fifty- 
three  of  this  chapter,  and  no  person  shall  sell  to,  or 
for  the  use  of  such  institution,  such  articles  or 
products.  Nor  shall  such  articles  or  products  be 
used  as  articles  of  food  or  for  cooking  purposes  in 
such  institutions  within  this  state. 

§  55.  Licensing  of  milk  gathering  stations  where 
milk  is  bought.  On  and  after  September  first,  nine- 
teen hundred  and  thirteen,  no  person,  firm,  associa- 
tion or  corporation,  shall  buy  milk  or  cream  within 
the  state  from  producers  for  the  purpose  of  shipping 
the  same  to  any  city  for  consumption  or  for  manu- 
facture unless  such  business  be  regularly  transacted 
at  an  office  or  station  within  the  state  and  unless 


Appendix  281 

such  person,  firm,  association  or  corporation  be  duly 
licensed  as  provided  in  this  and  the  ensuing  sections 
of  this  article.  Every  such  person,  firm,  association 
or  corporation  before  engaging  or  continuing  in  the 
business  of  buying  milk  or  cream  for  the  purposes 
aforesaid,  shall,  annually,  on  or  before  August  first, 
file  an  application  with  the  commissioner  of  agricul- 
ture for  a  license  to  transact  such  business.  The 
application  shall  state  the  nature  of  the  business,  as 
hereinabove  set  forth,  the  full  name  of  the  person  or 
corporation  applying  for  the  license,  and,  if  the  ap- 
plicant be  a  firm  or  association,  the  full  name  of 
each  member  of  such  firm,  or  association,  the  city, 
town  or  village  and  street  number  at  which  the  busi- 
ness is  to  be  conducted,  and  such  other  facts  as  the 
commissioner  of  agriculture  shall  prescribe.  The 
applicant  shall  further  satisfy  the  commissioner  of 
his  or  its  character,  financial  responsibility  and  good 
faith  in  seeking  to  carry  on  such  business.  The  com- 
missioner shall  thereupon  issue  to  such  applicant, 
on  payment  of  ten  dollars,  a  license  entitling  the 
applicant  to  conduct  the  business  of  buying  milk 
and  cream  from  producers  for  the  purpose  aforesaid 
at  an  office  or  station  at  the  place  named  in  the 
application  until  the  first  day  of  September  next 
following ;  provided,  however,  that  if  the  application 
be  presented  in  the  month  of  July,  and  if  the  appli- 
cant so  elects,  such  license  may  be  granted  ta  begin 
on  the  first  day  of  September  next  following  and 
run  for  a  term  of  one  year.  A  license  shall  not  be 
issued,  however,  to  any  applicant  if  during  the  year 
preceding  the  filing  of  the  application  a  complaint 


282  Feeding  and  Management  of  Dairy  Cattle 

from  any  producer  and  seller  of  milk  or  cream  shall 
have  been  filed  with  the  commissioner  against  such 
applicant  for  any  of  the  grounds  specified  in  section 
fifty-seven  hereof,  and  such  complaint  shall  have 
been  established  as  true  and  just  to  the  satisfaction 
of  the  commissioner  after  such  complaint  shall  have 
been  investigated  by  the  commissioner  in  the  manner 
provided  by  section  fifty-six  hereof.  A  license  shall 
not  be  issued  as  provided  in  this  section,  on  and  after 
the  taking  effect  of  this  section,  unless  the  applicant 
for  such  license  shall  file  with  the  application  a  good 
and  sufficient  surety  bond,  executed  by  a  surety  com- 
pany, duly  authorized  to  transact  business  in  this 
state,  in  a  sum  not  less  than  five  thousand  dollars, 
or  shall  be  relieved  from  such  requirement  as  pro- 
vided herein.  Such  bond  shall  be  approved  as  to 
its  form  and  sufficiency  by  the  commissioner  of 
agriculture. 

Such  applicant  may  in  lieu  of  such  bond  deposit 
with  the  commissioner  of  agriculture  money  or  se- 
curities in  which  the  trustees  of  a  savings  bank  may 
invest  the  moneys  deposited  therein,  as  provided  in 
the  banking  law,  in  an  amount  equal  to  the  suni 
secured  by  the  bond  required  to  be  filed  as  herein 
provided. 

The  bond  required  to  be  filed  hereunder  shall  be 
given  to  the  commissioner  of  agriculture  in  his  offi- 
cial capacity  and  shall  be  conditioned  for  the  faithful 
compliance  by  the  licensee  with  the  provisions  of  this 
chapter,  as  hereby  amended,  and  for  the  payment  of 
all  amounts  due  to  persons  who  have  sold  milk  or 
cream  to  such  licensee,  during  the  period  that  the 


Appendix  283 

license  is  in  force.  The  money  or  securities  deposited 
with  the  commissioner  of  agriculture,  as  above  pro- 
vided, shall  constitute  a  separate  fund  and  shall  be 
held  in  trust  for,  and  applied  exclusively  to,  the 
payment  of  claims  against  the  licensee  making  such 
deposit,  arising  from  the  sale  of  milk  or  cream  to 
such  licensee. 

Upon  default  by  the  licensee  in  the  payment  of 
any  money  due  for  the  purchase  of  milk  or  cream, 
which  payment  is  secured  by  a  bond  or  the  deposit 
of  money  or  securities  as  hereinbefore  provided  for, 
the  creditor  may  file  with  the  commissioner  of  agri- 
culture, upon  a  form  prescribed  by  him,  a  verified 
statement  of  his  claim.  If  such  creditor  shall  have 
reduced  such  claim  to  judgment  or  shall  thereafter 
and  before  the  commencement  of  the  action  by  the 
commissioner  of  agriculture,  as  hereinafter  provided 
for,  reduce  such  claim  to  judgment,  a  transcript  of 
such  judgment  shall  also  be  filed  with  such  com- 
missioner. 

Such  statements  may  be  filed  at  any  time  during 
the  period  of  the  license  for  purchases  made  during 
such  period  and  within  ninety  days  from  the  ter- 
mination of  such  period. 

After  the  expiration  of  ninety  days  from  the  ter 
mination  of  any  license  period  the  commissioner  of 
agriculture  shall,  by  proper  action  wherein  all  such 
creditors  and  any  surety  upon  any  bond  given  as 
hereinbefore  provided  for  and  the  licensee  shall  be 
parties,  proceed  to  determine  the  amount  due  each 
creditor,  and  the  judgment  rendered  in  such  action 
shall  be  enforced  ratably  for  such  creditors  against 


284  Feeding  and  Management  of  Dairy  Cattle 

the  surety  on  the  bond,  if  one  there  be,  or  against  the 
moneys  or  securities  deposited  as  hereinbefore  pro- 
vided for.  If  any  such  creditor  shall  have  reduced 
his  claim  to  judgment  such  judgment  shall  be  pre- 
sumptive proof  of  the  amount  due  such  creditor  in 
any  action  brought  by  the  commissioner  of  agricul- 
ture as  hereinbefore  provided  for. 

Every  bond  given  pursuant  to  the  provisions 
hereof  shall  be  applicable,  in  the  first  instance,  to  the 
payment  of  all  claims  arising  during  the  license 
period  for  which  such  bond  shall  continue,  and  filed 
either  during  such  period  or  within  ninety  days 
after  the  expiration  thereof.  If  all  such  claims 
shall  be  paid  the  balance  available  upon  such 
bond  shall  be  devoted  to  the  extiaguishment 
ratably  of  claims  arising  during  such  license  period, 
but  for  which  statements  shaU  not  have  been  filed 
until  after  ninety  days  after  the  expiration  of  such 
period. 

All  moneys  and  securities,  deposited  as  herein  pro- 
vided for,  shall  be  applicable,  in  the  first  instance,  to 
the  extinguishment  of  claims,  properly  filed,  arising 
during  the  license  period  for  which  such  moneys  or 
securities  were  originally  deposited  and  if,  after  the 
extinguishment  of  such  claims,  there  shall  be  a  sur- 
plus remaining  such  surplus  shall  be  devoted  to  ex- 
tinguishment of  claims  arising  during  any  preceding 
license  period  which  were  properly  filed  as  herein- 
before provided,  all  claims  for  any  one  license  period 
to  be  of  a  parity.  Any  surplus  remaining  after  the 
extinguishment  of  such  prior  claims  shall  be  added 
to  the  moneys  or  securities  then  on  deposit  with  the 


Appendix  285 

commissioner  of  agriculture  or,  if  there  be  at  that 
time  on  file  with  such  commissioner  a  bond  given 
pursuant  to  this  section,  or  if  there  be  then  on  de- 
posit with  such  commissioner  additional  moneys  or 
securities  deposited  as  herein  provided  for,  and  if 
such  bond  or  such  moneys  or  securities,  as  the  case 
may  be,  shall,  in  the  opinion  of  the  commissioner  of 
agriculture,  be  sufficient,  such  surplus  shall  be  re- 
turned to  the  licensee. 

A  person  or  corporation  licensed  hereunder  shall 
make  a  verified  statement  of  his  or  its  disbursements 
during  a  period  to  be  prescribed  by  the  commissioner 
of  agriculture,  containing  the  names  of  the  persons 
from  whoin  such  products  were  purchased,  and  the 
amount  due  to  the  vendors  thereof.  Such  statement 
shall  be  submitted  to  the  commissioner  of  agriculture 
when  requested  by  him  and  shall  be  in  the  form 
prescribed  by  such  commissioner.  If  it  appears  from 
such  statement  or  other  facts  ascertained  by  the 
commissioner  of  agriculture,  upon  inspection  or  in- 
vestigation of  the  books  and  papers  of  such  licensee 
as  authorized  by  section  fifty-six  of  this  chapter,  that 
the  security  afforded  to  persons  selling  milk  and 
cream  to  such  licensee  by  the  bond  executed  or  de- 
posit made  by  such  licensee  as  herein  provided  does 
not  adequately  protect  such  vendors,  the  commis- 
sioner of  agriculture  may  require  such  licensee  to 
give  an  additional  bond  or  to  deposit  additional 
money  or  securities,  to  be  executed  or  deposited  as 
above  provided,  in  a  sum  to  be  determined  by  the 
commissioner,  but  not  exceeding  by  more  than 
twenty-five  per  centum  the  maximum  amount  paid 


286  Feeding  and  Management  of  Dairy  Cattle 

month:  Provided,  however,  that  the  maximum 
amount  of  the  bond  or  deposit  required  from  any 
applicant  under  the  provisions  of  this  section  shall 
be  one  hundred  thousand  dollars;  and  that  any  ap- 
plicant filing  a  bond  or  depositing  money  or  secur- 
ities in  such  maximum  amount  shall  be  exempted 
from  filing  either  the  statements  of  milk  purchased, 
or  the  statements  of  disbursements  in  this  section 
provided  for. 

If  the  applicant  for  a  license  under  this  section  be 
a  person  or  a  domestic  corporation,  the  commissioner 
of  agriculture  may,  notwithstanding  the  provisions 
of  this  section,  if  satisfied  from  an  investigation  of 
the  financial  condition  of  such  person  or  domestic 
corporation  that  such  person  or  corporation  is  sol- 
vent and  possessed  of  sufficient  assets  to  reasonably 
assure  compensation  to  probable  creditors,  by  an 
order  filed  in  the  department  of  agriculture,  relieve 
such  person  or  corporation  from  the  provisions  of 
this  section  requiring  the  filing  of  a  bond. 

The  term  "station"  or  "milk  gathering  station," 
as  used  in  this  and  the  ensuing  sections  of  this  ar- 
ticle, shall  include  an  established  office  where  the 
business  of  buying  milk  or  cream  as  herein  provided 
is  carried  on,  with  or  without  a  place  or  premises  in 
connection  therewith  for  the  physical  handling  of 
milk  or  cream.  (As  amended  by  chapter  651  of  the 
Laws  oj  1915.) 

§  56.  Power  of  commissioner  to  investigate.  The 
commissioner  and  his  assistants  shall  have  power  to 
investigate  upon  the  complaint  of  any  interested 
person,  or  of  his  own  motion,  the  record  of  any  per- 


Appendix  287 

son,  firm  or  corporation  applying  for  or  holding  a 
license,  or  any  transaction  involving  the  purchase 
by  such  applicant  or  licensee  or  attempted  purchase 
of  milk  for  shipment  as  provided  in  section  fifty-five ; 
and  for  such  purpose  may  examine  the  ledgers,  books 
of  account,  memoranda  or  other  documents  of  any 
such  person,  firm,  association  or  corporation  apply- 
ing for  or  holding  a  license  and  may  take  testimony 
therein  under  oath;  but  information  relating  to  the 
general  business  of  any  such  person,  firm,  associa- 
tion or  corporation,  disclosed  by  such  investigation 
and  not  relating  to  the  immediate  purpose  thereof 
shall  be  deemed  of  a  confidential  nature  by  the  com- 
missioner, his  assistants,  representatives  and  em- 
ployees. When  a  complaint  is  filed  with  the  com- 
missioner, he  shall  attempt  to  secure  an  explanation 
or  adjustment,  and,  failing  this  within  ten  days,  he 
shall  cause  a  copy  of  the  complaint,  together  with 
a  notice  of  the  time  and  place  for  a  hearing  thereon, 
to  be  served  personally  or  by  mail  upon  said  appli- 
cant or  licensee.  If  served  by  mail,  such  complaint 
and  notice  shall  be  directed  to  the  applicant  or  li- 
censee at  his  place  of  business,  with  postage  fully 
prepaid  thereon.  Such  service  shall  be  made  at  least 
seven  days  before  the  hearing.  At  the  time  and 
place  appointed  for  such  hearing,  the  commissioner 
or  his  assistants  shall  hear  the  parties  to  the  com- 
plaint, shall  have  power  to  administer  oaths  and 
shall  enter  in  the  records  of  the  office  of  the  com- 
missioner of  agriculture  a  decision  either  dismissing 
such  complaint  or  specifying  the  facts  which  he 
deems  established  on  such  hearing.  (As  added  by 
chapter  408  of  the  Laws  of  1913.) 


288  Feeding  and  Management  of  Dairy  Cattle' 

§  57.  Granting  and  revoking  licenses.  The  com- 
missioner of  agriculture  may  decline  to  grant  a  li- 
cense or  may  revoke  a  license  already  granted  when 
he  is  satisfied  of  the  existence  of  the  following  cases 
or  either  of  them : 

1.  Where  a  money  judgment  has  been  secured  by 
any  milk  producer  and  has  been  entered  against  such 
applicant  or  licensee  and  remains  unsatisfied  of 
record. 

2.  Where  there  has  been  a  failure  to  make  prompt 
settlements  to  persons  from  whom  he  buys  milk, 
with  intent  to  defraud. 

3.  Where  there  have  been  combinations  to  fix 
prices. 

4.  Where  there  has  been  a  continual  course  of 
dealing  of  such  nature  as  to  satisfy  the  commissioner 
of  the  inability  of  the  applicant  or  licensee  to  prop- 
erly conduct  the  business  or  of  an  intent  to  deceive  or 
defraud  customers. 

5.  Where  there  has  been  a  continued  and  persis- 
tent failure  to  keep  records  required  by  the  com- 
missioner or  by  law.  {As  added  by  chapter  408  oj 
the  Laws  of  1913.) 

§  58.  Certiorari  to  review.  The  action  of  the 
commissioner  of  agriculture  in  refusing  to  grant  a 
license,  or  in  revoking  a  license  granted  under  section 
fifty-five,  shall  be  subject  to  review  by  writ  of  certi- 
orari, and  if  such  proceedings  are  begun  to  review  the 
revocation  of  license,  the  license  shall  be  deemed  to  be 
in  full  force  and  effect  until  the  final  determination 
of  certiorari  proceedings  and  all  appeals  therefrom. 
(As  amended  by  chapter  651  oj  the  Laws  of  1915.) 


Appendix  289 

§  59.  Records  to  be  kept.  Every  proprietor  of  a 
milk  gathering  station  shall  keep,  in  such  form  as 
the  commissioner  of  agriculture  may  prescribe,  a 
record  of  transactions  of  purchases  of  milk  or  cream 
by  him  and  he  shall,  at  least  semi-monthly,  deliver 
to  each  person  from  whom  he  receives  or  purchases 
milk  or  cream,  and  in  the  unit  of  measure  used  in 
computing  the  amount  due  therefor,  an  itemized 
statement  of  the  several  amounts  or  quantities  of 
such  milk  or  cream  so  received  or  purchased  at  such 
milk  station  from  such  person  during  the  prior  half 
month  or,  if  statements  are  delivered  more  fre- 
quently than  semi-monthly  during  that  period  of 
time  which  has  elapsed  since  the  delivery  of  such 
last  prior  statement.  If  the  milk  or  cream  is  pur- 
chased or  received  on  a  butter  fat  basis,  such  state- 
ment shall  include  the  percentage,  or  average  per- 
centage of  butter  fat  contained  in  said  milk  or  cream 
as  determined  by  tests  periodical  or  otherwise. 
Every  such  proprietor  of  a  milk  gathering  station 
shall  post  in  a  conspicuous  place  in  such  milk  sta- 
tion, a  schedule  of  the  prices  being  paid  for  milk  or 
cream  including  the  premiums  paid  or  deductions 
made,  if  any,  for  milk  or  cream  containing  milk  fat 
either  in  excess  or  in  lesser  amount  than  the  agreed 
standard,  and  shall  keep  a  correct  account  of  all  the 
milk  or  cream  daily  received  or  purchased  from  each 
person  at  such  milk  station  which  account  shall  be 
open  to  inspection  by  said  person.  (As  amended  by 
chapter  651  of  the  Laws  of  1915.) 

§  60.  Right  to  review.  .If  either  party  to  the 
transaction  of  purchase  and  sale  between  a  milk 


290  Feeding  and  Management  of  Dairy  Cattle 

producer  or  a  milk  seller  and  a  licensed  buyer  of 
milk  shaU  be  dissatisfied  relative  to  any  transaction 
of  purchase  and  sale  of  milk  between  a  milk  seller 
and  a  licensed  buyer  of  milk,  he  may  apply  to  the 
commissioner  of  agriculture,  in  writing,  within  sixty 
days  after  the  delivery  of  such  milk  to  the  licensed 
buyer,  for  investigation.  The  commissioner  of  agri- 
culture shall  treat  such  application  as  a  complaint, 
and  shall  cause  a  full  investigation  of  the  transaction 
complained  of  to  be  made  either  by  himself  or  one 
of  his  assistants,  in  the  manner  provided  by  section 
fifty-seven.  {As  added  by  chapter  408  of  the  Laws 
of  1913.) 

§  61.  Offenses.  Any  person  who,  being  a  buyer 
of  milk  for  shipment  for  the  purposes  set  forth  in 
section  fifty-five,  whether  such  person  be  licensed  or 
whether  his  business  be  transacted  at  a  station  or 
otherwise,  shall  (a)  fail  to  make  prompt  payments 
for  milk  purchased,  with  intent  to  defraud,  or  (b) 
shall  make  any  false  or  misleading  statement  or 
statements  enumerated  in  sections  fifty-five  to  fifty- 
nine  inclusive,  with  intent  to  deceive  or  (c)  enter 
into  any  combination  to  fix  prices,  or  (d)  not  being 
licensed,  shall  conduct  the  business  of  buying  milk 
for  shipment  as  provided  in  section  fifty-five,  or  (e) 
being  licensed  or  otherwise,  engages  in  such  business 
without  having  a  station  or  office  therefor,  or  (f) 
fails  to  conform  to  any  requirement  of  or  violates 
any  provision  of  sections  fifty-five  to  fifty-nine,  in- 
clusive, with  intent  to  deceive  a  seller  of  milk,  shall 
be  guilty  of  a  misdemeanor.  (As  added  by  chapter 
408  of  the  Laws  of  1913.) 


INDEX 


nmmmr  ubrary 

N.  C.  State  College 


Agricultural  Law,  relating  to 
dairy  products,  245 

Ayrshire  cattle,  origin,  history, 
development  and  R.  of  M. 
requirements,  168 

Balancing  a  ration,  28,  33 

summer  ration,  36 

winter  ration,  34 
Bale  wire,  71 
Barns,  for  cattle,  122 

for  calves,  143 
Boiler  room,  158 
Bonus  for  milkers,  67 
Breeding  and  selection,  80 

chart,  93 

cross-breeding,  86 

in-breeding,  86 

line-breeding,  86 

rack,  72 

record  of,  91 

systems  of,  86 
Bulls,  age  for  service,  53 

age  to  put  ring  in  nose,  53 

exercise  for,  55 

feed  and  care  of,  53 

feed  for  first  18  months,  53 

hay  for,  53 

post  for  tying,  54 
Butter  churning,  154 

Calves,  assisting  to  nurse,  9 
birth  record  card,  12 
castor  oil  for,  10 


Calves,  changing  from  whole  to 
skim-milk,  12 

cleanliness,  25 

colostrum  milk,  feeding,  9 

dams  milk,  feeding,  10,  23 

diseases  of,  13,  14,  15,  16 

exercise  for,  19 

feeding  grain  to,  13,  14 

feeding  schedule,  V4 

foetal  membrane,  removing 
from  nose,  8 

fresh  air  and  sunlight,  17 

from   6   months   old   until 
calving,  20 

hay  for,  16,  24 

heating  milk  for  feeding,  10 

horn  trainers,  19 

naval  infection,  11,  25 

pasture  for,  18 

salt  for,  25 

shipping  by  express,  22 

stables  for,  139 

summer  management,  17 

temperature  of  calf  barn,  25 

weaning,  22 

winter  management,  17 
Cheese,  cottage,  156 
Churn,  care  of,  155 
Commercial  starter,  152 
Cow,  care  of  at  calving  time,  45 

determining  condition  of,  51 

drying  up,  63 

exercise  for,  60,  65 

feeding,  26 


291 


292 


Index 


Cow,  fed  as  individual,  42 

how  to  determine  profitable 

and  imprcfitable,  48 
management,  57 
management  of  dry  cows,  64 
rest  period  before  calving,  44 

Cream,  ripening  of,  153 

Crop  schedule,  75 

Dairy  practice,  145 
boiler  room,  158 
floor  plan  of,  150 
law  relating  to  dairy  prod- 
ucts, 245 
marketing  products,  159 
rules,  161 
wash  room,  158 

Establishing  a  pure-bred  herd,  4 
Exercise  for  cattle,  60,  65 
Exhibiting  cattle,  100 

Feeder,    ability   and   judgment 

of,  36 
Feeding,  26 

after  calving,  45 

amoimts,    how    to    deter- 
mine, 49 

bulls,  53 

changing  the  feed,  42 

chart,  48 

dry  cows,  44,  45 

for  oflBcial  testing,  27 

for  show  cattle,  100 

liberal,  38 

molasses,  43 

over-feeding,  38 

purchase  and  storage  of,  69 

schedule,  50 

soiling  system  for,  73 

summer,  36 

the  best  feed,  27 


truck,  43 

winter,  34 
Feet,  care  of  and  trimming,  72 
Fitting    cattle    for    exhibition, 
100 

care  of  feet,  106 

exercise  required,  106 

factors  to  consider,  103 

feeding  for,  104 

final    care     and    shipping, 
108 

general  condition,  107 

grooming,  105 

rules    and    regulations    of 
dairy  shows,  109 

time  required  in,  102 

training,  107 
Fhes,  protection  against,  73 
Fresh  air  and  simlight,  17 

Guernsey  Cattle,  origin,  history, 
development  and  R.  of 
M.  requirements,  188 

Heifers,  from  6  months  old  until 

cahang,  20 
Heredity,  law  of,  81 
Holstein-Friesian  cattle,  origin, 
history,  development  and 
R.   of   M.   requirements, 
205 
Horn  trainers,  19 
Housing  of  the  cattle,  122 
alley^vays,  129 
arrangement   of  the   cow's, 

129 
calf  bam,  137,  143 
cross  section  of  cow  bam, 

125 
drinking  cups,  134 
exercise  shed,  141 
feed  room,  135 


Index 


293 


Housing,  floor  construction,  128 
gutters,  130 
grain  storage  room,  140 
hay  and  bull  barn,  141 
hoist  machinery,  131 
mangers,  131 
milking  barn,  127 
partitions  between  the  cows, 

134 
root-cellar,  141 
score-card,  123 
silos,  142 
stalls,  128 

stanchions  and  ties,  132 
type    of    construction   and 

material,  124 
ventilation,  126,  137 
windows,  136 

Improving  a  dairy  herd,  5 


production,    essential    fac- 
tors, 26 

ration,  27 

sheets,  35,  37 

weighing  milk,  59 
Milkers,  thoroughness  and  eflS- 
ciency  of,  61 

bonus  for,  67 

schedule  for,  59 
Milking,  methods  of,  62 

number  per  day,  66 
Molasses  as  a  feed,  43 

Nutritive-Ratio,  28 

Official  testing,  45,  164 

rules  for  supervision  of,  165 

Pasteurizing,  151 
Pasture,  60 


Jersey  cattle,  origin,  history,  de- 
velopment and  R.  of  M. 
requirements,  221 

Laboratory,  159 
Laundry  room,  158 
equipment,  158 
Law  relating  to  dairy  products, 
245 


Rations,  13,  27,  33,  44,  53 

Refrigerator,  159 

Register  of  merit  breeding  chart, 

94 
Regularity,  57 
Requirements    of    a    balanced 

ra*tion,  32 
Reversion,  85 
Root-cellar,  141 


Machine  room,  158 

Management,  57 

Mangers,  131 

Manure  disposal,  68 

Marketing  dairy  products,  159 

Maternity  stalls,  142 

Mendels  law,  82 

Milk,  chart,  40 
fever,  63 

methods  of  handling,  145 
milking  before  calving,  64 


Score-card    for    methods     and 

equipment,  123 
Selection,  improvement  by,  88 
Service  order,  92 
Shipping  cattle  by  express,  22 
Showing  cattle,  100 
Silage,  34 
Silos,  142 
Soiling  system,  73 

Temperature  of  bams,  61 


294    . 

Index 

Testing,  official,  164 

rules  for  supervision 
Toxaemia,  39 
Type,  85 

of, 

165 

Variation,  85 

Wash  room,  158 
Water  cups,  134 
Work  schedule,  57, 

59, 

78 

Unprofitable  cows,  how  to  de- 
termine, 48 


0B3  CR    ^  pnnL 


